Ingredients
300g fusilli pasta
2 x 250g chicken breast fillets, trimmed
2 tablespoons Dijon mustard
2 cloves garlic, crushed
200g shortcut bacon rashers, chopped
½ cup whole-egg mayonnaise
2 tablespoons lemon juice
1 baby cos lettuce, trimmed, thinly sliced crossways
250g punnet cherry tomatoes, halved
Method
-
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
-
Cut each chicken breast horizontally in half through the side to give two thin pieces.
-
Combine mustard and garlic in a bowl. Add chicken. Season with salt and pepper. Toss to coat.
-
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for 5 minutes, or until crisp. Drain on absorbent kitchen paper.
-
Add chicken to same, hot pan. Cook, for about 3 minutes on each side, or until cooked through. Remove. Cut crossways into slices.
-
Add bacon, chicken, mayonnaise and juice to pasta in bowl. Toss well to combine. Stir in lettuce and tomatoes. Serve.
TIP! Fusilli is spiral-shaped pasta, but any short-cut shape can be used. To save time, replace chicken breasts with chicken tenderloins and cut diagonally into thin strips.
