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Creamy Chicken Pasta Salad


200g Spiral Pasta

500g Chicken Breast (diced)

1 Tbs Mixed Herbs

1 Capsicum

2 Tbs EVOO

1 Tbs Garlic Powder

3/4 of cup of Chobani Yoghurt

Salt to taste

Cut the capsicum up, drizzle with 1tbs of olive oil and garlic powder and place it in the oven at 180ºC for around 30 minutes.

Cook your pasta in boiling water with salt, drain once cooked.

In a pan over medium heat place EVOO in and let heat up, add in chicken and herbs and cook until browned and cooked through. Remove from heat.

Once capsicum has cooked, place in a blender with yoghurt and salt and blitz until smooth.

Combind chicken and pasta and capsicum mix and serve over a bed of spinash.

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