Thought this looked lovely so would share (I will try to share more recipes of the week).
Creamy Chicken Pasta
200g dried wholemeal pasta shapes
4 carrots, 8 spring onions and 1 red pepper
150g whole baby sweetcorn
200g sugar snap peas
280g cooked chicken
150g pot quark skimmed milk soft cheese
1 level tsp English mustard
Juice and grated zest of 1 lemon
2 tbsp freshly chopped chives
Salt and freshly ground black pepper
150g pot fat free natural fromage frais
4 tbsp freshly chopped parsley
Cook the pasta according to the packet instructions, drain and set aside.
Prepare the vegetables: cut the carrots into thin batons, thickly slice the spring onions, deseed the pepper and cut into thin strips and halve the baby sweetcorn. Place in a pan of boiling water with the sugar snap peas and cook for 4-5 minutes. Drain and add to the pasta.
Cut the chicken into strips and add to the pasta. Place the remaining ingredients in a food processor and blend until smooth. Pour the sauce over the pasta, return to the pan and gently heat through. Adjust seasoning to taste and serve.
Tip: The pasta tastes just as good eaten cold from a lunchbox – just add a fork!
This recipe is not suitable for home freezing.