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Chicken and mushroom rigatoni

Author: Dixie Elliott - Home Economist, Recipe Developer

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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

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 543cal

Kilojoules 2270kJ

Protein 30g

Total fat 13g

–Saturated fat 3g

Carbohydrates 75g

–Sugars 1g

Dietary fibre 4g

Sodium 120mg

Calcium 50mg

Iron 3mg

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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