Chicken, silver beet and mixed mushroom pappardelle

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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300g dried pappardelle pasta
spray oil
1 clove garlic, minced
1 medium onion, finely chopped
400g assorted mushrooms, thinly sliced
1 cup Philadelphia Light Cream for Cooking
2 teaspoons fresh thyme
1 cup boneless skinless, cooked chicken, shredded
6 stalks silver beet, finely shredded
2 tablespoons freshly grated parmesan cheese

Instructions

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1 Cook pasta following packet directions until tender. Drain.

2 Place a large, deep frying pan over a medium-high heat. Spray with oil and cook garlic, onion and mushrooms for 5 minutes or until onion and mushrooms are golden and tender. Add cream, thyme and 1/2 cup water. Bring to the boil. Simmer for 10 minutes or until sauce has thickened.

3 Stir in chicken, silver beet and parmesan. Cook for 1 minute or until heated through. Add sauce to pasta, toss to combine and serve.

Variations

Use a selection of Swiss brown, portobello or button mushrooms for a combination of flavours.
Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 490 cal

Kilojoules 2050 kJ

Protein 27 g

Total fat 12 g

Saturated fat 7 g

Carbohydrates 65 g

Sugar 5 g

Dietary fibre 5 g

Sodium 410 mg

Calcium 180 mg

Iron 3 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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