Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Make-ahead piri piri chicken pasta salad with tomatoes, spinach, and a cooling lemon yogurt dressing.
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Ingredients
saucepan, frying pan, mixing bowl
Method
Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.
Roughly chop the spinach and halve the cherry tomatoes. Slice the chicken breast into thin strips, then fry in a teaspoon of olive oil for 6-8 minutes until golden and cooked through with no pink in the centre. Cool for 2 minutes before folding through.
Stir piri piri sauce, Greek yogurt and lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.
Fold through the chicken breast and spinach and cherry tomatoes, then add the remaining dressing and toss again.
Taste and adjust with black pepper and a squeeze of lemon. Serve at room temperature, or cool quickly and keep chilled if packing ahead.
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