Chicken tenders, salad and edamame and mung bean fettuccine

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

Chicken tenders are quick to prepare and a great option when you're in a hurry. Try them out in this recipe with pasta made from beans and our tasty yoghurt dressing.

Serves: 4

Time to make: 19 mins , plus time to cook chicken

Ingredients

More weights & measures

200g pack Edamame & Mung Bean Fettuccine

Dressing
1 avocado
4 tablespoons plain low-fat yoghurt
2 tablespoons lemon juice
1 clove garlic
black pepper
2 tablespoons chopped fresh parsley

½ cucumber, sliced
200g cherry tomatoes, halved
350g pack frozen chicken tenders, cooked
120g bag salad mix
2 tablespoons pumpkin seeds

Instructions

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1 Cook fettuccine following packet instructions. Drain and set aside to cool.

2 To make dressing, place all dressing ingredients in blender and blend until smooth.

3 In a large mixing bowl place cooled fettuccine, cucumber, tomato and cooked chicken. Add dressing and stir to combine.

4 On a large platter layer half the salad mix then top with half the fettuccine and chicken mixture. Repeat layering with remaining halves. Top with pumpkin seeds and serve.

Nutrition Info (per serve)

Calories 520 cal

Kilojoules 2180 kJ

Protein 42 g

Total fat 23 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 15 g

Sodium 410 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.