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
Units: Metric | Imperial (US)
- 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
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.
Author: Rebecca Johnston
First published: Oct 2015
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.