Lemon Herb Chicken Pasta Bowl Recipe

About this recipe

A high-protein dinner featuring tender chicken, fresh vegetables, and a zesty lemon dressing tossed with macaroni for a satisfying and nutritious meal.

Ingredients

• 450G Shazans Chicken Diced Breast
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• - Cooks & Co Sliced Mushrooms
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 450G Northern Pasta Co. Fusilli, 450G
• - Fine Food Specialist Wild Rocket 2 X 125g
• 395G D'Aucy Chopped Spinach
• - Schwartz Garlic Salt
• - De Cecco Pasta Penne Rigate
• - Maldon Sea Salt

Instructions

1. 1. Cook 1 1/2 cups macaroni according to package directions until al dente; drain and rinse under cold running water, then set aside.
2. 2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 1/2 cups diced chicken breast and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Remove from heat and let cool slightly.
3. 3. In a large salad bowl, combine the cooked macaroni, 2 cups shredded spinach, the cooked chicken, 1 cup sliced mushrooms, and 8 halved cherry tomatoes.
4. 4. In a small bowl, whisk together 1/3 cup olive oil, 1 teaspoon lemon juice, 1/4 teaspoon garlic salt, and a pinch of black pepper until smooth.
5. 5. Pour the dressing over the pasta mixture and toss gently to combine, ensuring all ingredients are evenly coated.
6. 6. Sprinkle 1/4 cup grated Parmesan cheese over the top and toss lightly again.
7. 7. Serve immediately for a fresh and flavorful dinner.