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Pasta, Pesto & Chicken Salad

If you’re looking for a cheesy treat then add mozzarella to this delicious lunchtime dish.

Nut Free
Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 4 portions
Great for:  Kids - 2-4 Years Kids 4+ Years
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Ingredients
2 red peppers, diced
200g fusilli pasta
75g sun blushed tomatoes, chopped
1 cooked chicken breast, diced
25g spinach, chopped
a little Parmesan cheese, shaved or grated

Dressing

4 tbsp fresh pesto
1 tbsp rice wine vinegar
1 tsp caster sugar
Method
  1. Pre-heat the oven to 220C / 425F.
  2. Toss the peppers in a little oil and season. Place in a roasting tin, roast for 15 to 20 minutes until tinged brown.
  3. Cook the pasta in boiling water according to the packet instructions. Drain and refresh in cold water.
  4. Put the pasta, peppers, tomatoes, chicken and spinach into a bowl. Mix all of the dressing ingredients together, then pour over the pasta. Season well, then add the Parmesan.

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