Chicken Pasta Salad Recipe | Italian Recipe

Chicken Pasta Salad Recipe | Italian Recipe

Chicken Pasta Salad Recipe is the perfectly refreshing and filling meal. Italian Chicken pasta salad is hearty and satisfying and healthy recipe, it is easy to make Italian recipe of Pasta and it will be ready in 20 minutes.




Ingredients: Chicken Pasta Salad Recipe | Italian Recipe



Pasta shells                                                          450 g

Butter                                                                   25 g

Onion, peeled and chopped                               1

Mild curry paste                                                 2 tbsp

Dried apricots, ready to eat, chopped              125 g

Tomato paste                                                       2 tbsp

Mango chutney                                                    3 tbsp

Mayonnaise                                                         300 ml

Can pineapple slices in juice                               425 g

Salt                                                                        to taste

Freshly ground black pepper                             to taste

Boneless cooked chicken, small pieces              450 g

Flaked toasted Almond                                       25 g

Coriander sprigs                                                   to garnish



Preparation Method: Chicken Pasta Salad Recipe | Italian Recipe



Take a bigger pan of light salted water to a rolling boil. Add the paste and cook according to the instructions available at packet, or until ‘al dente’. Drain and refresh under cold running water then drain thoroughly and place in a large serving bowl.


Meanwhile, soften the butter in a heavy-based pan; add the onion and cook for 5 minutes or until softened. Add the curry paste and cook, stirring for2 minutes. Stir in the chopped apricots and tomato paste then cook for 1 minute. Remove from the heat and allow to cool.


Blend the mango chutney and mayonnaise together in a small bowl. Drain the pineapple slices, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture; reserve the pineapple slices. Season the mayonnaise to taste with salt and pepper.


Cut the pineapple slices into chunks and stir into the pasta together with the mayonnaise mixture, curry paste and cooked chicken pieces. Toss lightly together to coat the pasta. Sprinkle with the almond flakes, garnish with coriander sprigs and serve.

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