Chicken and spinach pasta salad

Spinach and ricotta tortellini paired with pesto, chicken and pumpkin create a winning combination in this pasta dish.

6

10m

25m

Ingredients

  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 625g pkt spinach and ricotta tortellini
  • 120g pkt Coles Australian Baby Spinach Leaves
  • 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat torn coarsely
  • 150g Coles Basil Pesto

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil spray. Bake, turning occasionally, for 20-25 mins or until tender and golden brown.

STEP 2

Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions. Drain.

STEP 3

Place the pumpkin, tortellini, spinach, chicken and pesto in a large bowl. Toss to combine. Divide among serving bowls.
 

Dietary Information

Soy-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.