ingredients

• 250g farfalle pasta

• 200g snow peas, trimmed, halved lengthways

• 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths

• 1 120g frozen peas

• 1 bunch baby broccoli, cut into 5cm lengths

• 1 Coles Portuguese Hot Roast Chicken, skin and bones removed, shredded

• 125ml peri-peri lemon & herb marinade

• 7,5 gram mint sprigs

• Lemon zest, to serve

instructions

Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, asparagus, peas and baby broccoli in the last 2 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

Step 2 Add chicken to the pasta mixture. Drizzle with marinade. Toss to combine.

Step 3

Divide the pasta salad evenly among serving bowls. Sprinkle with mint sprigs. Season.

Step 4 Serve with lemon zest

necessities

saucepan, bowl