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  • prep40 mins
  • serves4

Ingredients

  • 2 cups uncooked pasta
  • 2 large chicken breasts
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 700g piece pumpkin, peeled
  • 5 cups shredded veggies - carrots, cabbage, brussels sprouts & broccoli

Sesame Vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1½ tbsp honey
  • 1½ tbsp sesame oil
  • ¾ tsp soy sauce
  • 1 clove garlic, minced
  • ¼ tsp salt

Garnish

  • Sesame seeds & shallots

Method

Katie says “Do you struggle to hit your five serves a day? Not with this recipe you won’t! This Asian-inspired chicken & pasta dish is packed full of delicious veggies and won’t take you longer than 40mins to make. This one doesn’t require re-heating, so is the perfect grab-and-go lunch or dinner.” 

 

  1. Cook the pasta according to package directions. Heat oven to 220°C.

  2. Toss the chicken breasts in the sesame oil and soy sauce and bake in a small baking dish for 10 minutes. Flip and return to the oven for 10 (small chicken breasts) to 15 (large chicken breasts) minutes until cooked through. Allow to rest for 5 minutes on a cutting board before slicing into strips.

  3. While the chicken is cooking in the oven, toss the carrots, cabbage, brussel sprouts and broccoli in a large pan with a splash of olive oil and light sprinkle of salt for 3-4 minutes or until just softened.

  4. Shake together all vinaigrette ingredients, then toss in a large bowl with the cooked chicken, pasta, and shredded veggies. Garnish with sesame seeds and or shallots and enjoy.

 

Storage: Store in sealed containers in the fridge for up to 4 days.

To Serve: Mix everything up and enjoy hot or cold.