Chicken, pea and ricotta pasta
Serves: 6
Time to make: 20 mins
Total cost: $24.00 / $4.00 per serve
(at time of publication)
Ingredients
- 300g wholemeal pasta
- 3 cups frozen peas
- 300g lean cooked shredded chicken
- 3 cups frozen sweet corn
- 100g light ricotta cheese
- zest of 1 lemon
- 3 cups fresh spinach
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Instructions
1 Cook pasta according to packet instructions. Three minutes before end of cooking time, add peas. Drain and set aside.
2 In a large pan combine chicken, peas, corn, pasta and stir through ricotta until lightly heated.
3 Add lemon zest and spinach, mix to combine.
4 Divide among 4 bowls and serve.
Variations
- Make it gluten free and FODMAP friendly: Use gluten-free pasta.
- This dish is also delicious with salmon. Simply replace the chicken with 200g plain hot smoked salmon, flaked into pieces — this will bring the cost per serve up to about $6.00.
Nutrition Info (per serve)
-
Calories 405cal
-
Kilojoules 1700kJ
-
Protein 28g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 50g
-
–Sugars 3g
-
Dietary fibre 13g
-
Sodium 110mg
-
Calcium 90mg
-
Iron 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.
