Creamy chicken and sun-dried tomato penne

Instructions

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.