Quorn
Quorn Vegan Chicken with Asparagus Pasta Salad
3.0588235294118 out of 5, 1 based on 34 ratings
Arugula-based pesto creates a deliciously fresh base for this light pasta dish that is perfect for warm summer evenings.
Serves 2
20 mins
Vegan
Ingredients
- 2 Quorn Naked Chicken Cutlets
- 1 tbsp olive oil
- 1/4 tsp cayenne Pepper
- ½ tsp salt
- 1/4 tsp black pepper
- 1 clove of garlic
- 1 bunch of asparagus, peeled and trimmed
- 9oz dried tagliatelle, cooked
- 1 handful of fresh arugula leaves
- 1 tbsp pine nuts, toasted
- 2 handfuls of fresh arugula leaves
- ¼ cup olive oil
- 1 tbsp pine nuts, toasted
- 1 tbsp lemon juice
- Season to taste
- Lemon wedges to garnish
Method
- Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Cutlets.
- Preheat the olive oil in a pan and cook the Quorn Cutlets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each Cutlet into approximately 4 pieces and keep warm until needed.
- Gently saute the asparagus until cooked. Season to taste.
- Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
- Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto
- Sprinkle the toasted pine nuts on top and serve.
