Monday, December 17, 2012

Chicken & Sweet Potato Pasta Salad


600g sweet potato or pumpkin, chopped into 2.5cm pieces
1 tablespoon olive oil
400g spiral pasta
½ bbq chicken, shredded
1 punnnet, cherry tomatoes
50g baby spinach leaves
40g (1 mini tub) Philadelphia cream cheese 
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil


Preheat oven to 200°C. Place sweet potato, olive oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside. Allow to cool.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, tomatoes, sweet potato and baby spinach leaves.
  • Spoon the salad into a serving bowl then toss over the cream cheese, mustard and extra virgin olive oil.  Serve warm or cold. 

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