Chicken, pea and ricotta pasta
- 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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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.
- 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)
Total fat 8g
–Saturated fat 2g
Dietary fibre 13g
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