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Corn and Quinoa Chicken Pasta with Peanut Sauce

Corn and Quinoa Chicken Pasta with Peanut Sauce

The perfect picnic pasta salad, this chicken pasta is packed with crunchy veggies and coated in a creamy peanut sauce.
Course Main Dish
Cuisine Dairy Free, Gluten Free, Refined Sugar Free, Wheat Free
Servings 4 servings


  • 1 packet Sam Mills Corn and Quinoa Pasta
  • 4 chicken breasts cooked and cut up into pieces
  • 1 cucumber
  • 3 carrots peeled
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 250g baby tomatoes halved
  • 1/4 C fresh parsley
  • 1/4 C peanuts roughly chopped

Peanut Sauce

  • 1/4 C smooth peanut butter
  • 1 garlic clove minced
  • 2 tbsp soy sauce
  • 3 tbsp lime juice
  • 1 tsp maple syrup
  • 2 tsp sesame oil
  • 1/4 tsp red chilli flakes
  • 1-2 tbsp water to thin out
  • Salt to taste


  • Make the peanut sauce by combining all the ingredients into a small blender and blending until smooth. Set aside.
  • Cook the pasta according to the package instructions, drain and let cool.
  • While the pasta is cooking, prepare the vegetables.
  • Cut the cucumber in half, lengthways. Scoop out the seeds and slice into thin half circles.
  • Using a peeler, peel the carrots to create carrot ribbons.
  • Combine all the salad ingredients together with the pasta in a large bowl. Pour over the peanut sauce and toss to coat. Sprinkle in peanuts and fresh parsley.
  • Store in an airtight container for up to 2 days.