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Chicken and mushroom rigatoni

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

400g rigatoni or penne
olive spray oil
200g button mushrooms, sliced
2 cups shredded skinless cooked chicken
2 cups spinach
¼ cup (60ml) lemon juice
1 tablespoon olive oil

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Instructions

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1 Cook pasta following packet directions until al dente.

2 Meanwhile, spray a large non-stick frying pan with oil. Heat on a medium-high heat. Cook mushrooms for 5 minutes, or until golden and liquid has evaporated.

3 Drain pasta, then toss with mushrooms and remaining ingredients. Serve immediately.

Nutrition Info (per serve)

Calories 543 cal

Kilojoules 2270 kJ

Protein 30 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 75 g

Sugar 1 g

Dietary fibre 4 g

Sodium 120 mg

Calcium 50 mg

Iron 3 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.

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