Basil and Yogurt Chicken Pasta Salad

with Rainbow Tomatoes and Black Kale

Easy | 25 min

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Contains: Barley, Fish, Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Egg, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Herbes de Provence
Red Pepper Flakes
Yogurt
Black Kale
Gigli Pasta
Garlic
Fresh Basil
Rainbow Tomatoes
Chicken Breast Diced
Liquid Honey
Worcestershire Sauce
White Wine Vinegar
Grainy Mustard
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 702
Fat 24g
Protein 48g
Carbohydrates 73g

Cooking Directions

1

Cook Pasta

Bring 2.5 (5 litres for 4 servings) litres salted water to boil in a large pot. Once boiling, add gigli pasta to pot. Stir once and cook until al dente, about 8 minutes. Drain well in a fine mesh sieve and rinse under cold water until chilled.

2

Prepare Ingredients

Meanwhile, wash kale, tomatoes, and basil. Remove kale leaves from stems and cut leaves into 1/4 inch strips. Slice tomatoes into quarters. Pick and chop basil leaves.

3

Prepare Dressing

In a large mixing bowl, combine vinegar, honey, yogurt, Worcestershire sauce, and both grainy mustard and red pepper flakes to taste. Whisk well. Add chopped basil and tomatoes to bowl.

4

Cook Chicken

Drain diced chicken and pat dry with paper towel. Season with salt, pepper, garlic, and herbes de provence. Toss well. Heat 2 tbsp. (1/4 cup for 4 servings) olive oil in a large skillet over medium. Add chicken and cook for about 5-6 minutes, stirring occasionally until cooked through. When cooked to 165°F, turn off heat and add kale to chicken. Stir and set aside.

5

Finish Chicken Salad

Stir cooked pasta, chicken and kale to same mixing bowl with dressing and tomatoes. Season with salt and pepper to taste and serve. Enjoy.

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