Chicken pasta with basil, parsley and caper sauce
(at time of publication)
- 400g penne or macaroni
- 1 cup fresh basil
- 1 ½ cups flat-leaf parsley
- 2 tablespoons capers
- ¼ cup lemon juice
- 1 tablespoon olive oil
- 2 cups shredded skinless cooked chicken
1 Cook pasta following packet directions until al dente.
2 Meanwhile, process basil, parsley, capers, juice and oil in a food processor to a thick sauce.
3 Drain pasta, then return to saucepan. Add chicken and sauce. Toss well to combine, then serve immediately.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 5g
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