Creamy chicken and sun-dried tomato penne

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

250g penne pasta

250g fresh or frozen broccoli

350g fresh or frozen spinach

spray oil

500g skinless boneless chicken breast fillets, thinly sliced

6 spring onions, thinly sliced

2 cloves garlic, crushed

⅓ cup sun-dried tomatoes, drained, thinly sliced

250g reduced-fat ricotta cheese

1 egg

1 lemon, 2 teaspoons zest

Instructions

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1 Cook penne following packet directions, adding broccoli and spinach in the last 2 minutes of cooking. Drain well, reserving 1/4 cup cooking water. Return to saucepan.

2 Meanwhile, spray a large frying pan with oil and place over a high heat. Cook chicken for 3-4 minutes until golden. Add onions, garlic and tomatoes. Cook, stirring, for 2 more minutes.

3 Combine ricotta and egg in a bowl and mix well. Add to hot pasta mixture and stir to coat. Add chicken mixture and lemon zest. Toss to combine, adding a little cooking water for a sauce-like consistency.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

Leftovers? Try these:

Artichoke and chicken pasta salad: Stir sliced marinated artichokes and basil through leftover pasta.
Pesto chicken pasta: Stir a little pesto through warmed leftover pasta.
Shred leftover chicken and toss through leftover couscous with baby spinach and diced avocado.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 49 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 9 g

Dietary fibre 8 g

Sodium 330 mg

Calcium 390 mg

Iron 5.5 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.