Chicken and mushroom rigatoni
Nutrition Info.(per serve)
- 400g rigatoni or penne
- olive oil spray
- 200g button mushrooms, sliced
- 2 cups shredded skinless cooked chicken
- 2 cups spinach
- 1/4 cup (60ml) lemon juice
- 1 tablespoon olive oil
Total fat 13g
Saturated fat 3g
Dietary fibre 4g
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.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us