I found this recipe for warm chicken and bacon pasta salad on the Tesco Real Food website after doing a search for chicken salad, and have adapted the cooking instructions slightly. Turns out we had all the ingredients, including those for the dressing. I'm not a fan at all of maple syrup, however, was willing to give it a try in this dressing, especially as it's only a teaspoon!
The end result is a pasta salad that is full of flavour from the chicken and bacon and also the mustardy dressing that you get just a hint of sweetness from the maple syrup - yum!
Tips
- If you’re not a fan of green beans, try another green veg, eg: broccoli, tenderstem broccoli or asparagus – adjust cooking time to 3 minutes.
- This warm chicken and bacon pasta salad recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 skinless chicken breasts, sliced
- 6 rashers of smoky bacon, sliced
- 300g conchiglie pasta
- 2 tbsp olive oil
- 2 tbsp chives, roughly chopped
- 100g green beans, sliced into thirds (see Tips)
For the dressing:
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
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Instructions
- In a large pan of salted water, cook the pasta according to the packet instructions. 4 minutes before the end of cooking time add the green beans (see Tips). Drain and then return to the pan, stir through 1 tbsp of the olive oil, cover and set aside to keep warm.
- Meanwhile, while the pasta is cooking, in a large frying pan heat the remaining olive oil over a high heat, add the bacon and cook until crispy (around 5 minutes), remove from the pan and set aside. Add the sliced chicken to the same pan, season with some freshly ground black pepper, and fry until lightly browned and completely cooked through (around 6 to 8 minutes). Combine all the ingredients for the dressing in a jug or small bowl.
- Add the cooked pasta and beans, bacon and chives to the chicken, stir to combine. Pour the dressing over the pasta and gently mix, making sure everything is thoroughly coated, season to taste and serve.
- Enjoy with some crusty bread!
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Warm Chicken and Bacon Pasta Salad
Ingredients
- 2 skinless chicken breasts sliced
- 6 rashers of smoky bacon sliced
- 300g conchiglie pasta
- 2 tbsp olive oil
- 2 tbsp chives roughly chopped
- 100g green beans sliced into thirds (see Notes)
For the dressing:
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
Instructions
- In a large pan of salted water, cook the pasta according to the packet instructions. 4 minutes before the end of cooking time add the green beans (see Notes). Drain and then return to the pan, stir through 1 tbsp of the olive oil, cover and set aside to keep warm.
- Meanwhile, while the pasta is cooking, in a large frying pan heat the remaining olive oil over a high heat, add the bacon and cook until crispy (around 5 minutes), remove from the pan and set aside. Add the sliced chicken to the same pan, season with some freshly ground black pepper, and fry until lightly browned and completely cooked through (around 6 to 8 minutes). Combine all the ingredients for the dressing in a jug or small bowl.
- Add the cooked pasta and beans, bacon and chives to the chicken, stir to combine. Pour the dressing over the pasta and gently mix, making sure everything is thoroughly coated, season to taste and serve.
- Enjoy with some crusty bread!
Notes
- If you’re not a fan of green beans, try another green veg, eg: broccoli, tenderstem broccoli or asparagus – adjust cooking time to 3 minutes.
- This warm chicken and bacon pasta salad recipe is easily adapted if you’re cooking for less or more people.
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