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This recipe is classed as easy

Rating 2.94 / 5 (51 votes)

A rich and satisfying summer dish by Nikki Crichton with the crunch and colour of radish, avocado and pea shoots


1. Bring a large saucepan of water to the boil. Break the fettuccine into 3-4cm lengths, add to the water and cook for 7-9 minutes until soft. Drain and leave to cool.

2. Using your fingers shred the chicken into a large bowl, break in the bacon. Add the radish, cucumber and avocado.

3. Once the pasta is completely cool, mix it into the bowl.

4. For the dressing: combine all the ingredients and pour over the pasta mixture.

5. Stir through the pea shoots, season and serve.

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