Chicken and artichoke pasta

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

300g wholemeal spiral pasta

500g skinless chicken breast fillets, cut in 1cm strips

3 teaspoons olive oil

200g button mushrooms, sliced

2 cups spinach, roughly chopped

390g can artichoke hearts in brine, drained, quartered

200g reduced-fat ricotta cheese

2 tablespoons chopped chives

250g cherry tomatoes, halved

large green salad, to serve

Instructions

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1 Cook pasta following packet directions. Drain and return to saucepan, keeping warm.

2 Meanwhile, place chicken in a bowl and toss with 2 teaspoons oil. Place a large frying pan over a high heat. Cook chicken, turning occasionally, for 5-6 minutes until golden and cooked through. Remove and keep warm.

3 In a large bowl toss mushrooms with the remaining oil. Add to frying pan with 2 tablespoons water. Cook for 5 minutes over a high heat until cooked and golden. Add spinach and artichokes. Cook for 1-2 minutes until spinach wilts and artichokes are heated through. Add ricotta and chives. Stir to combine.

4 Add artichoke mixture and chicken to pasta and stir well. Scatter with tomatoes and
serve with a green salad.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 495 cal

Kilojoules 2070 kJ

Protein 46 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 13 g

Sodium 480 mg

Calcium 250 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.