Directions
- 1Boil 150 grams of fusilli pasta in salted water.
- 2Add two large chicken breasts to a sandwich bag with half of the Nando's seasoning.
- 3Air fry chicken for 20 minutes at 180 degrees.
- 4Chop 60 grams of cucumber and a whole small red onion.
- 5Add five cherry tomatoes (or more if you like).
- 6Once the pasta is cooked, run cold water through it to cool it down.
- 7Add the cucumber, onion, 3 tablespoons of sweetcorn and the tomatoes to the pasta.
- 8Mix well.
- 9Shred the cooked chicken.
- 10Add cracked pepper to the pasta.
- 11Add 70 grams of Nando's perinaise (mild or hot).
- 12Mix well.
- 13Divide the pasta into four containers.
- 14Top with shredded chicken.
- 15Keep in the fridge for four days. Reheat in microwave for lunch.
Ingredients
- 150 grams fusilli pasta
- 2 large chicken breasts
- 12.5 grams Nando's Peri-Peri Rub
- 60 grams cucumber
- 1 small red onion
- 5 cherry tomatoes
- 3 tablespoons sweetcorn
- 0 cracked pepper
- 70 grams Nando's Perinaise
Equipment
potair fryersandwich bagknifecutting boardlarge bowl4 containersforksmeasuring spoonsserving spoon
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