Chicken and artichoke pasta
Serves: 4
Time to make: 30 mins
Total cost: $30.88 / $7.72 per serve
(at time of publication)
Ingredients
- 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
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Instructions
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 495cal
-
Kilojoules 2070kJ
-
Protein 46g
-
Total fat 11g
-
–Saturated fat 5g
-
Carbohydrates 55g
-
–Sugars 6g
-
Dietary fibre 13g
-
Sodium 480mg
-
Calcium 250mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
