Honey and rosemary chicken, salad and edamame and mung bean fettuccine

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

Looking for a low-carb pasta that is also high in fibre - try our edamame and mung bean fettuccine recipe.

Serves: 4

Time to make: 1 hr 20 mins , plus cooling

Ingredients

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Preheat fan-forced oven to 190°C. Place chicken on lightly greased tray and cook for 1 hour or until cooked through, turning occasionally. Once cooked, remove and set aside to cool, before removing chicken from bones ready for salad.
Meanwhile, cook fettuccine following packet instructions. Drain and set aside to cool.
To make dressing, blend avocado, yoghurt, lemon juice, garlic, pepper and parsley in the Kenwood Triblade bowl until smooth.
In a large mixing bowl combine cooled fettuccine, cucumber, tomatoes and chicken. Stir through dressing.
On a large platter layer half of the salad mix then top with half of the chicken salad. Repeat layering with remaining halves. Top with pumpkin seeds and serve.

Calories 577 cal

Kilojoules 2410 kJ

Protein 52 g

Total fat 29 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 15 g

Sodium 600 mg

Calcium 100 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.