Creamy smoked chicken pasta
Time to make: 20 mins
(at time of publication)
- 400g dried pasta
- 300g smoked chicken, skin removed and sliced
- 100g quarg
- 60g rocketarugulaX
- 50g walnuts
1 Cook the pasta in a large pot of boiling water until al dente. Drain.
2 Combine the rocket, quarg and walnuts in a blender and whiz together until a smooth sauce forms. Taste and adjust with salt and pepper to suit.
3 Fold the smoked chicken and sauce through the hot pasta until well combined. Add a few fresh rocket leaves if you like.
4 Serve the pasta with a dash of olive oil and a sprinkle of parmesan.
Nutrition Info (per serve)
Total fat 13.9g
–Saturated fat 3g
Dietary fibre 4g
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