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Chicken and Tomato Pasta Salad

Chicken and Tomato Pasta Salad

Serves 1 (contains approximately 395 kcal)
Suitable for vegetarians if an alternative to chicken is used.

Ingredients

60g wholemeal pasta (such as fusilli or penne)
75g cooked chicken slices*
15g baby spinach leaves
4 heaped tbsp passata (100g)
1 tbsp toasted pine nuts (10g)

*Suitable vegetarian alternatives for cooked chicken are:
60g tofu
85g mycoprotein such as Quorn chicken/turkey slices
75g chickpeas, drained and rinsed

The Method

Bring a saucepan of water to the boil. Add the pasta, then give it a stir and cook for 10-12 minutes until just tender.
Drain into a colander in the sink and run under cold water to prevent further cooking. Leave to cool.

Shred the chicken and spinach and add to the pasta with the passata.
Mix well to combine and transfer to a bowl. Sprinkle over the pine nuts to serve.
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