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Barbecue Chicken Pasta Salad Recipe

Barbecue Chicken Pasta Salad
Source: Best Recipes

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Ingredients

  • 1 Litre Campbell’s Real Stock chicken
  • 300 g penne pasta
  • 1 corncob husks removed silk removed
  • 3 tsp extra virgin olive oil
  • 175 g short-cut bacon rashers chopped
  • 1/2 cup sour cream
  • 1/4 cup whole-egg mayonnaise
  • 2 tbs apple cider vinegar
  • 1 tbs wholegrain mustard
  • 1 cooked barbecue chicken deboned sliced
  • 60 g baby spinach leaves
  • 1 pinch salt and pepper *to season
PREP TIME
15m
COOK TIME
5m
TOTAL TIME
20m
YIELD
4

Instructions

  • Bring stock and 1L of water to a boil in a large saucepan. Add pasta. Cook for 10 to 12 minutes or until tender. Drain. Rinse under cold water. Drain.
  • Brush corn with 1 teaspoon oil. Heat a large frying pan over medium-high heat. Cook corn for 6 to 8 minutes, turning occasionally until charred. Transfer to a plate.
  • Heat remaining oil in same frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 2 to 3 minutes or until browned and crisp. Transfer to paper towel to drain.
  • Combine sour cream, mayonnaise, vinegar and mustard in a medium jug. Season with salt and pepper. Using a large knife, cut kernels off corn. Place pasta, chicken, bacon, corn, spinach and dressing in a large bowl. Toss to combine. Serve.

Dinner

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A recipe from Best Recipes

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