Name: Barbecue Chicken Pasta Salad recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: australian
Ingredients: 1 Litre Campbell’s Real Stock chicken; 300 g penne pasta; 1 corncob husks removed silk removed; 3 tsp extra virgin olive oil; 175 g short-cut bacon rashers chopped; 1/2 cup sour cream; 1/4 cup whole-egg mayonnaise; 2 tbs apple cider vinegar; 1 tbs wholegrain mustard; 1 cooked barbecue chicken deboned sliced; 60 g baby spinach leaves; 1 pinch salt and pepper *to season

by Australia's Best Recipes Team Last updated on 07/10/2019

An easy backyard summer favourite the whole family will love. - Australia's Best Recipes Team

Ingredients

1 Litre Campbell’s Real Stock chicken
300 g penne pasta
1 corncob husks removed silk removed
3 tsp extra virgin olive oil
175 g short-cut bacon rashers chopped
1/2 cup sour cream
1/4 cup whole-egg mayonnaise
2 tbs apple cider vinegar
1 tbs wholegrain mustard
1 cooked barbecue chicken deboned sliced
60 g baby spinach leaves
1 pinch salt and pepper *to season

Method

Step 1

Bring stock and 1L of water to a boil in a large saucepan. Add pasta. Cook for 10 to 12 minutes or until tender. Drain. Rinse under cold water. Drain.
Step 2

Brush corn with 1 teaspoon oil. Heat a large frying pan over medium-high heat. Cook corn for 6 to 8 minutes, turning occasionally until charred. Transfer to a plate.
Step 3

Heat remaining oil in same frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 2 to 3 minutes or until browned and crisp. Transfer to paper towel to drain.
Step 4

Combine sour cream, mayonnaise, vinegar and mustard in a medium jug. Season with salt and pepper. Using a large knife, cut kernels off corn. Place pasta, chicken, bacon, corn, spinach and dressing in a large bowl. Toss to combine. Serve.