Chicken and spinach pasta salad recipe

This 5-ingredient chicken pasta salad is just perfect for either lunch or dinner, and made with minimal fuss!

The ingredient of Chicken and spinach pasta salad recipe

1. 500g pkt Coles Australian Diced Butternut Pumpkin
2. 625g pkt spinach and ricotta tortellini
3. 120g pkt Coles Australian Baby Spinach Leaves
4. 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat coarsely torn
5. 150g Coles Basil Pesto

The instruction how to make Chicken and spinach pasta salad recipe

1. Preheat oven to 200u00b0C. Line a baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil spray. Bake, turning occasionally, for 20-25 mins or until tender and golden brown.
2. Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions. Drain.
3. Place the pumpkin, tortellini, spinach, chicken and pesto in a large bowl. Toss to combine. Divide among serving bowls.

Nutritions of Chicken and spinach pasta salad recipe

calories:
fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent: