Chicken Penne Pasta

Ingredients

• Penne Pasta

  Ragu

  10 oz or 284g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Fresh Red Seedless Grapes

  Freshdirect

  2 cup whole or 320g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  ⅓ medium or 36g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Mayonnaise

  Regular, with salt

  1 ¼ cup or 275g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Almonds

  Nuts, raw

  1 cup, slivered or 108g

Directions

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Mix pasta, chicken, grapes, celery, and onion in a large bowl.
3. Mix oil and 1tsp thyme in a small bowl.
4. Pour oil mixture over chicken mixture; toss to coat.
5. Mix mayo, milk, honey, mustard, and remaining thyme in a small bowl.
6. Cover chicken and mayo mixture and refrigerate separately for at least 4 hours, but no longer than 24.
7. Up to 2 hours before serving, toss chicken with mayo, cover and refrigerate until serving. Just before serving, stir in nuts.