Tarragon Chicken with Vegetable Pasta Salad

Steps

1. a large pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
2. Cook pasta in pot of boiling water for 6 minutes, then add broccoli florets and cook for another 2 minutes or until pasta and broccoli are al dente (just tender). Drain and run under cold water. Drizzle with a little olive oil to prevent sticking
3. While pasta and broccoli cook, prepare chicken. Pat chicken dry with paper towels and slice each breast into 1.5–2cm wide strips. Add to a medium bowl with tarragon spice mix, mustard, honey and olive oil, season with salt and mix to coat well. Set aside.
4. In a large bowl, whisk mustard, sour cream and lemon juice together until smooth. Peel and grate carrots; grate apples; roughly chop baby spinach; add to bowl with sour cream mixture, along with broccoli and cooked pasta. Season to taste with salt and pepper and toss to coat.
5. Heat a drizzle of olive oil in a large (preferably non-stick) fry-pan on low to medium heat. Cook chicken for 2–3 minutes each side (depending on thickness) or until browned and cooked through. If chicken starts to burn, reduce heat. Alternatively, cook on BBQ hot plate.
6. Divide vegetable pasta salad between plates, top with tarragon chicken.