Honey-mustard chicken pasta

Recipe uploaded by

Jane Hornby

18 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

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• Ratzakli

  02 August 2009

  Ratzakli rated and commented on this recipe

  

  As I live in Greece I'm always looking for something simple for the hot evenings here.....& this is just the thing! I poach chicken breasts with some "Chicken Seasoning" & leave to cool in the water, which keeps the meat nice & moist. Don't find spring onions here very often, so use sliced red onion & I always add a couple of thinly sliced Roasted Red Peppers in Oil (a very useful Greek product).

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• abibradley

  26 August 2009

  abibradley rated and commented on this recipe

  

  I love this dish, have added all sorts in the past, including peppers, mushrooms and bacon. I can't have it cold though, got to be warm...mmm.... :o)

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• Katharine

  01 October 2009

  Katharine rated and commented on this recipe

  

  This is a great way to use up leftover chicken! Didn't have any basil or spring onion so did it without and it was still lovely. Made the sauce using creme fraiche instead of mayo as I didn't have any and this worked fine too. Yummy, looking forward to it for lunch tomorrow!!

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  Lovely way to use up leftover chicken.

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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

Preparation 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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