Lemon chicken and vegetable pasta

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

½ head cauliflower, broken in florets
1 ½ cups Brussels sprouts, halved
1 ½ teaspoons gluten-free ground cumin
spray oil
250g gluten-free penne pasta
300g boneless and skinless chicken thighs
375g jar Ozganics Moroccan Lemon Chicken Simmer Sauce (gluten free) OR 3 cups homemade passata plus 2 teaspoons zest of lemon

Stay Awake

1 Preheat oven to 190°C. Place cauliflower florets and sprouts on a tray. Sprinkle with cumin. Spray with oil. Cook for 25 minutes.

2 Meanwhile, cook pasta following packet directions. Pan-fry chicken until lightly golden. Add simmer sauce or passata and heat through.

3 Drain pasta and mix with vegetables, chicken and sauce. Garnish with chopped fresh coriander or parsley if you prefer.

Calories 459 cal

Kilojoules 1920 kJ

Protein 25 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 65 g

Sugar 9 g

Dietary fibre 8 g

Sodium 570 mg

Calcium 90 mg

Iron 3.5 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.

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