Spring Vegetable, Chicken & Walnut Pasta

Course dinner
Keyword chicken, pasta, spring, vegetable
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people
Calories 649kcal


  • 250 g pasta shapes
  • 2 tbsp extra virgin olive oil
  • 500 g chicken breast fillets cut into strips
  • 1 onion sliced
  • 1 large carrot cut into batons
  • 100 g California Walnuts
  • 200 g asparagus trimmed and cut into 5cm pieces
  • 1 red pepper sliced
  • 2 tbsp white wine vinegar
  • ½ x 25g pack parsley chopped


  • Cook the pasta in boiling water for 10 minutes or until just tender, drain.
  • Meanwhile, heat 1 tbsp oil in a large frying pan and fry the chicken, onion and carrot for 5 minutes. Add the walnuts, asparagus and pepper, cover and fry for a further 4 minutes.
  • Stir in the remaining oil and the vinegar and toss in the pasta, stirring to evenly coat, season well.
  • Serve sprinkled with parsley.

Cooks tip

  • Try using sliced pork fillet instead of the chicken or simply omit for a vegetarian option.


Serving: 424g | Calories: 649kcal | Carbohydrates: 55.3g | Protein: 44.7g | Fat: 25.6g | Saturated Fat: 3.3g | Fibre: 9.2g | Sugar: 10.3g


Salt: 0.23g
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