Creamy Pesto Chicken Pasta Salad

Ingredients: The ingredient amounts are for two portions.

• Chicken Breast 2, cooked (boiled)
• Cottage Cheese 250g or 8.8oz, 0% fat
• Cherry Tomato 8
• Wholemeal Pasta 120g or 4.2oz (dry)
• Lemon Juice wedge
• Fresh Basil 1 sprig
• Salt pinch
• Back Pepper twist
• Rocket 2 handfuls
• Green Pesto 1 tbsp
• Spring Onion 2
• Parmesan Cheese 20g or 0.7oz

Instructions:

Bring a large pot of salted water to a boil. Cook the pasta until soft—slightly over al
dente. Drain, reserving 1–2 tablespoons of the pasta water.

In a blender or food processor, blitz the cottage cheese, pesto, parmesan, spring
onion, a generous handful of basil, and a pinch of salt and pepper until smooth.
Taste and adjust seasoning if needed.

Toss the warm pasta with the creamy pesto sauce until fully coated. Stir through
the shredded chicken, rocket, and cherry tomatoes. If needed, add a splash of the
reserved pasta water to loosen the sauce.

Finish with a squeeze of fresh lemon and extra basil if desired. Enjoy warm or
refrigerate for up to 3 days. If the pasta thickens after chilling, simply stir through a
little cold water before serving.