The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Spring Chicken Pasta with Apple Salad
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High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh basil
- 2 garlic clove
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 160g greek style yoghurt (Milk)
- 80g mixed salad leaves
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 150g peas
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 2 apple
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 600g diced British Free Range chicken breast
- 2 leek
Nutritional Information
Calories: 638
Protein: 51g
Carbs: 66g
Fat: 19g
Creamy Spring Chicken Pasta with Apple Salad
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug, a sieve & a grater
Get cooking
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 8 mins, stirring occasionally
- Meanwhile, trim and slice the leeks into 1/2cm half-moons. Finely chop or crush the garlic
- Lower the heat, then add the leek and cook for a further 6 mins, stirring occasionally, until the leek has softened and the chicken is cooked through
Prep the ingredients & cook the pasta
- Meanwhile, grate the cheese. Thinly slice the apple. Pick the basil leaves and roughly chop
- Add the penne to the saucepan and simmer for 7-8 mins, until cooked, then drain
Combine the flavours
- Add the garlic to the chicken and cook for a further minute
- Stir in the peas, stock powder, 150ml of water and half of the cheese. Bring to a boil and simmer for 2-3 mins
Assemble the salad & finishing touches
- In the medium bowl toss together the apple slices, salad leaves, half the basil and half the maple & mustard dressing. Season with a pinch of salt and pepper
- Remove the frying pan from the heat and stir through the cooked pasta, remaining maple & mustard dressing and yoghurt. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the spring chicken pasta between bowls with the apple salad alongside. Sprinkle over the remaining basil and cheese
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