Honey-mustard chicken pasta

Recipe uploaded by

Jane Hornby

8 ratings

Recipe by Jane Hornby

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1. Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

Per serving

450 kcalories, protein 31g, carbohydrate 62g, fat 11 g, saturated fat 3g, fibre 3g, salt 0.55 g

Latest comments and suggestions

• Jen

  30 July 2008

  Jen rated and commented on this recipe

  

  I added some red pepper through this and it was a definate success, a lovely light summer time pasta.

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• littlelouise

  01 August 2008

  littlelouise rated and commented on this recipe

  

  Thought this was a good mid-week meal but had to make more sauce as my partner felt it was a little dry.

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• sweet tooth

  01 August 2008

  sweet tooth rated and commented on this recipe

  

  Will try with roasted peppers. Agree with sauce comment - more required. Good weekday meal though.

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• beth

  04 August 2008

  beth rated and commented on this recipe

  

  Really lovely pasta salad. Great success. Will make again for sure

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• Polly

  04 August 2008

  Polly rated and commented on this recipe

  

  Good for using up leftovers but wouldn't get the ingredients in especially

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• kwiccytella

  13 August 2008

  kwiccytella commented on this recipe

  Love this recipe Jane, and note that you specify low fat mayo........could you take this a stage further and print calorie and fat content per 100 grams.................this would so help us foodie fans trying to eat well and healthily, enjoy your recipes, magazine and web site. thanks for tips, recipes and all advice Chrissy

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• kwiccytella

  13 August 2008

  kwiccytella commented on this recipe

  sorry jane.....have just seen nutritional info...well done Good Food I am a fan forever

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• Denise Perry

  20 August 2008

  Denise Perry rated and commented on this recipe

  

  ideal for using leftover roast chicken - agree with others that need to do more sauce than in the recipe or would be too dry.

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• Nicola

  20 August 2008

  Nicola rated and commented on this recipe

  

  I made this, put it in a tupperware and took to the beach instead of the usual sandwiches - lovely.

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• Marianne

  21 August 2008

  Marianne commented on this recipe

  This is really great for packed lunch, dinner and picnic food, i used it for all three. Second time I made it i used low fat creme fraiche which was still really tasty and lower in fat.

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• lilac_hippo

  25 August 2008

  lilac_hippo rated this recipe

  

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Ingredients

• 300g farfalle or other pasta shape
• 3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
• 1 heaped tsp wholegrain mustard
• 1 tsp clear honey
• 300g cooked chicken , torn into rough pieces
• 4 spring onions , thinly sliced (or use ½ red onion, thinly sliced)
• small bunch basil , leaves roughly torn
• 4 tomatoes , quartered, then each chunk halved

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Low-fat

Ingredients

• 300g farfalle or other pasta shape
• 3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
• 1 heaped tsp wholegrain mustard
• 1 tsp clear honey
• 300g cooked chicken , torn into rough pieces
• 4 spring onions , thinly sliced (or use ½ red onion, thinly sliced)
• small bunch basil , leaves roughly torn
• 4 tomatoes , quartered, then each chunk halved

Per serving

450 kcalories, protein 31g, carbohydrate 62g, fat 11 g, saturated fat 3g, fibre 3g, salt 0.55 g

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