Chicken, pea and ricotta pasta

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 20 mins

Ingredients

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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.

Calories 405 cal

Kilojoules 1700 kJ

Protein 28 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 3 g

Dietary fibre 13 g

Sodium 110 mg

Calcium 90 mg

Iron 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.

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