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Serves 4
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For the dressing:
- Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain and set aside.
- Bring a small pot of water to the boil. Add the green beans and boil for 3-4 minutes or until just tender. Drain well, then transfer to a bowl of iced water to cool. Set aside.
- In a large bowl, combine all of the ingredients for the dressing. Whisk well, season to taste and set aside.
- Heat the olive oil in a large pan over a medium-high heat and cook the pancetta for 4-5 minutes until crisp. Use a slotted spoon to transfer the pancetta to a plate and set aside. Add the shredded chicken to the same pan and stir over a medium heat until completely heated through.
- Add the pasta, green beans, pancetta, chicken and shredded carrot to the bowl with the dressing and toss to combine everything together. Add a generous crack of black pepper and sprinkle with some chopped fresh parsley, to serve.
Nutrition Facts
Per serving: 487kcals, 20g fat (3.8g saturated), 64g carbs (3.3g sugars), 15.8g protein, 4g fibre, 0.381g sodium
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