Give your chicken pasta a speedy summer twist with the simple additions of spinach and cherry tomatoes.
You can also use leftover roast chicken for this dish, hot smoked salmon or make it vegetarian by swapping the chicken for grilled halloumi.
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Cook the pasta as per the pack instructions and drain. Allow to cool.
Meanwhile, brush the chicken with a little oil and place under the grill. Cook for 7-8 minutes, then flip and cook for a further 4-5 minutes, or until the juices run clear.
Allow the chicken to rest and cool, then chop into chunks.
Mix the dressing ingredients (greek yoghurt, mayonnaise, lemon, fresh dill, salt and pepper) in a jar or jug and season to taste.
In a large serving bowl, mix the cooled pasta, chicken, spinach and halved tomatoes. Add the dressing and toss to combine. Divide between 4 bowls and serve immediately.
