Ingredients:

1/2 Green Capsicum

1/2 Red Capsicum

1/2 Yellow Capsicum

4 Shoots of Chopped Spring Onion (Including the leaves)

500g Elbow Macaroni (Or another pasta of your choice)

510ml Mayonnaise

4tbsp Dijon Mustard

2 Large Chicken Breast

Peanut Oil

Utensils:

Large Pot

Colander

Flying Pan

2 Knifes (One for the Chicken and one for the Veggies)

1 Wooden Chopping Board (For the Veggies)

1 Plastic Chopping Board (For the Chicken)

1 Large stirring Spoon (for the chicken)

Note: It is good to use plastic utensils for raw meat

Step 1:

Cook the Pasta:

Bring the 500g of pasta and 9 cups of water to the boil. Then simmer until the pasta is cooked to your liking.

Once the pasta is cooked; drain and place it in the fridge to cool.

Step 2:

Chop and Cook the Chicken:

Chop up the chicken into small cubes. Cook the chicken in a frying pan, and add a splash of Dijon Mustard for flavor. Cook the chicken until it is a light brown in color, but do not cook it until it is beginning to crisp.

Once the chicken is cooked; Place it in the fridge to cool.

Chop the Veggies:

Firstly give the vegetables a good wash!

Then dice the capsicum and chop up the spring onions. (you may chop the veggies chunky or fine, whichever you prefer, this will not affect the finished product)

Step 3:

Mix it up:

Now simply place all of the ingredients into a large bowl or pot, and mix until all ingredients are covered in a thin layer of sauce.

Welldone, your Creamy Chicken Pasta Salad is now ready to serve.