- 50g penne
- ½ red pepper, diced
- 1 large tomato, diced
- 1 celery stalk, sliced
- 80g sweetcorn
- 50g spinach or rocket
- 100g cooked chicken breast, sliced
For the dressing
- 20g pesto
- Juice ½ lemon
- Cook the penne according to the pack instructions, then drain and cool. Mix the dressing ingredients with 1tbsp water.
- Arrange the pasta in a serving bowl with the pepper, tomato, celery, sweetcorn, spinach or rocket and the cooked chicken. Drizzle over the pesto dressing.
MAKE IT GLUTEN-FREE by using gluten-free pasta.
MAKE IT VEGGIE by swapping chicken for 2 cooked and sliced veggie sausages.
Nutrition per serving
Read more on how we calculate nutrition.
531kcal 41g 22g 2.6g 8.7g 8.4g 0.6g 166mg 47g 3.4mg