150g bow-tie pasta
60g broccoli florets
50g frozen peas
50g tinned sweetcorn
100g cooked chicken, diced
50g Emmental, diced
For the dressing:
3 tbsp olive oil
1 ½ tbsp white wine vinegar
1 ½ tsp caster sugar or honey
1 tsp soy sauce
Cook the pasta in boiling salted water according to the packet instructions.
Add the broccoli and peas and cook for 4 minutes.
Before the end of the cooking time, drain and refresh in cold water.
Mix the pasta and vegetables with the sweetcorn, chicken and cheese.
Mix the dressing together and pour over the pasta. Season to taste.
Suitable from 1 year.
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