Balsamic chicken with pasta

Balsamic chicken with pasta

A colourful and healthy Mediterranean-style dish.

By , 21 September 2015
Balsamic chicken with pasta
  • Ready in: 50 mins
  • Serves: 4
  • Price: £2.35 per serving
Nutritional Info
Each 361g serving contains
  • Fat low
    8.2g
    12%
  • Saturates low
    1.2g
    6%
  • Sugars low
    8.9g
    10%
  • Salt low
    1.1g
    19%
  • Energy 2257KJ 539KCAL
    27%
of your reference intake.
Typical energy values per 100g: 625kJ/149kcal.
Ingredients
  • 2 x 224g packs Asda Mini Chicken Fillets
  • 2 tbsp Asda Coarse Grain Mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp clear honey
  • 1 tbsp dark soy sauce
  • 1 tbsp olive oil
  • 275g penne (or rigatoni)
  • 2 x 160g packs Asda Trimmed Sugar Snap Peas
  • 250g pack Asda Asparagus, trimmed and cut into short lengths
  • 10 sun-dried tomatoes in oil, drained and roughly chopped
  • Basil leaves, to garnish
Method
  • Cut each chicken fillet into two or three pieces. Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl. Season well, add the chicken and toss so that all the pieces are coated. Cover and leave for 30 minutes.

  • Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 30 minutes. Drain.

  • While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through. Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together. Serve garnished with basil leaves.