Chicken and roast vege pasta
Serves: 2
Time to make: 40 mins
Total cost: $9.20 / $4.60 per serve
(at time of publication)
Ingredients
- 1 carrot, cut in chunks
- 1 cup pumpkin, cut in chunks
- 1 red onion, cut into 8
- spray oil
- 160g pasta shapes (we used spirals)
- 250g chicken breast, cut in bite-sized pieces
- 1 can cherry tomatoes, drained
- 2 cups silver beet or spinach
- 20g parmesan, grated
- ground black pepper, to taste
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Instructions
1 Preheat oven to 200°C. Place carrots, pumpkin and onion in a baking dish and spray with oil. Roast for 30 minutes, or until soft and golden.
2 Meanwhile, cook pasta according to packet instructions. Drain and set aside, saving 1/4 cup of the pasta water.
3 Heat a pan over a medium-high heat and spray with oil. Add chicken and stir-fry until browned and just cooked through.
4 Remove vegetables from the oven. Add pasta to baking dish, with cherry tomatoes and baby kale. Mix gently to combine, adding pasta water to bring everything together.
5 Serve pasta garnished with parmesan and pepper.
Variations
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
-
Calories 559cal
-
Kilojoules 2340kJ
-
Protein 47g
-
Total fat 8g
-
–Saturated fat 3g
-
Carbohydrates 70g
-
–Sugars 16g
-
Dietary fibre 10g
-
Sodium 240mg
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Calcium 240mg
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Iron 4.5mg
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.
