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.
Pea & Leek Chicken Pasta with Brown Rice Penne & Apple Salad
A vibrant spring pasta starring free-range British chicken breast. You'll toss it through a creamy cheesy sauce, together with sweet sauteed leek and vibrant peas. Brown rice penne soak up all the flavour. A crisp apple salad on the side cuts through the richness and add texture and colour.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g greek style yoghurt (use half) (Milk)
- 20g mixed salad leaves (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 150g peas (use half)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 apple (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 150g diced British Free Range chicken breast
- 1 leek (use half)
Nutritional Information
Calories: 701
Protein: 58g
Carbs: 70g
Fat: 21g
Ingredients
- 2 garlic clove
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g greek style yoghurt (Milk)
- 20g mixed salad leaves
- 30g 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
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 1 handful of fresh flat-leaf parsley
- 1 apple
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 300g diced British Free Range chicken breast
- 1 leek
Nutritional Information
Calories: 695
Protein: 58g
Carbs: 69g
Fat: 21g
Pea & Leek Chicken Pasta with Brown Rice Penne & Apple Salad
A vibrant spring pasta starring free-range British chicken breast. You'll toss it through a creamy cheesy sauce, together with sweet sauteed leek and vibrant peas. Brown rice penne soak up all the flavour. A crisp apple salad on the side cuts through the richness and add texture and colour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, medium bowl, a sieve, a measuring jug & a grater
Get cooking
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 7 mins, stirring occasionally
- Trim and slice the leek into 1/2cm half-moons. Finely chop or crush the garlic
- Add the leek and cook for a further 6 mins, stirring occasionally, until the leek is soft and the chicken is cooked through
Prep & boil
- Meanwhile, finely grate the cheese. Core and thinly slice the apple. Roughly chop half the parsley leaves, pick the remaining leaves from the stalks and set aside
- 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, half the cheese and 100ml water (50ml for 1 person). Bring to a boil and simmer for 2-3 mins, until slightly thickened
Assemble the salad & finishing touches
- In the medium bowl, toss together the apple slices, salad leaves, reserved whole parsley leaves and half the maple & mustard dressing. Season with a pinch of salt and pepper
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- 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
- Share the spring chicken pasta between bowls, with the apple salad alongside. Sprinkle over the chopped parsley and remaining cheese
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