Chicken and tomato fettuccine

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

500g tomatoes, quartered OR cherry tomatoes, halved

2 cloves garlic, thinly sliced

cooking spray oil

400g fettuccine

60g baby spinach

1 ½ cups shredded skinless cooked chicken

¼ cup finely shredded fresh basil

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Instructions

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1 Preheat oven to 180ºC. Place tomatoes and garlic on a baking tray and spray with oil. Roast for 15 minutes, or until tomatoes collapse.

2 Meanwhile, cook pasta following packet directions, until just tender. Drain and return to pan. Add garlic, tomatoes (with all juices), spinach, chicken and basil. Toss to combine. Serve topped with parmesan cheese, if desired.

Variations

Make it gluten free: Use gluten-free pasta.
Make it meat-free: Omit chicken and use 400g can chickpeas instead.
Time saver: Swap the chicken for a can of tomato-and-onion-flavoured tuna, and add red onion and capsicum to step 1.

Nutrition Info (per serve)

Calories 447 cal

Kilojoules 1870 kJ

Protein 26 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 4 g

Dietary fibre 7 g

Sodium 80 mg

Calcium 60 mg

Iron 3.5 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.