Chicken and asparagus pasta salad

Looking for a quick and easy mid-week meal? Then, look no further!

Serves 2

Ingredients

150g gluten-free pasta – any shape 12 asparagus spears, trimmed and cut into 2cm lengths1 roasted red pepper in water from a jar, drained and cut into strips150g skinless roast chicken, shredded2 tbsp low-fat balsamic dressingDrizzle extra virgin olive oilSqueeze of lemon juiceSnipped fresh chives, to garnish

Method

• Cook the pasta according to the pack instructions, adding the asparagus to the pan for the last two minutes of the cooking time. Drain well, then transfer to a mixing bowl.

• Add the red pepper, chicken and balsamic dressing to the pasta and asparagus and toss together

• Serve the chicken and asparagus pasta salad sprinkled with ground black pepper, drizzle of olive oil, squeeze of lemon juice and snipped chives