Lemon chicken fettuccine

Photographer: Mark O'Meara

Chicken fettuccine is a delicious comfort meal and this recipe has the added zing of lemon. Plus, it can easily be made gluten free.

Serves: 4

Time to make: 20 mins

Ingredients

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2 cups reduced-salt chicken stock
juice of 2 lemons
1 teaspoon crushed garlic
2 teaspoons dried oregano
250g fresh fettuccine
3 bunches broccolini, halved lengthways, cut into 4cm lengths, or 6 cups broccoli
2 cups shredded cooked chicken breast, skin removed
4 cups baby spinach
1 tablespoon freshly shaved parmesan, to serve

Instructions

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1 Place stock, lemon, garlic and oregano in a large saucepan with 6 cups water and bring to the boil.

2 Add fettuccine to pan and cook according to packet instructions until al dente, adding broccolini for last 4 minutes of cooking time.

3 Stir chicken and baby spinach through mixture until chicken is heated through and spinach is just wilted. Drain, reserving about 1/2 cup cooking liquid.

4 Divide fettuccini, shredded chicken, veges and reserved liquid among 4 bowls. Scatter over shaved parmesan, drizzle with olive oil and serve.

Variations

Make it gluten free: Use gluten-free pasta and check stock is gluten free.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 36 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 8 g

Sodium 680 mg

Calcium 140 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.