Lemony chicken and mushroom pasta

Use leftover roast chicken for a low-waste pasta dinner in just 30 minutes. The lemon gives a gorgeous lift to the earthiness of the mushrooms for a healthy meal that's balanced in flavour as well as nutrition.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

200g pasta spirals
1 tablespoon olive oil, plus extra, to serve
1 medium onion, thinly sliced
200g Swiss brown mushrooms, sliced
2 cloves garlic, crushed
1 bunch asparagus, trimmed, sliced
1 bunch broccolini, trimmed, sliced
250g shredded leftover roast chicken
zest and juice of 1 lemon
¼ cup grated parmesan, to serve, optional
chilli flakes, to serve, optional

Instructions

Stay Awake

1 Cook pasta in a large pot of boiling water according to the packet directions, or until al dente. Drain, keep warm.

2 Meanwhile, heat olive oil in a large non-stick frying pan over medium-high heat. Sauté onion for 2–3 minutes, or until softened. Add the mushrooms and cook, for 3–4 minutes, until golden. Stir in garlic; cook 30 seconds.

3 Add asparagus and broccolini and stir-fry for 3–4 minutes. Add the chicken and lemon zest and toss to combine. Squeeze over lemon juice and season pasta well with cracked black pepper.

4 Divide the pasta between four serving bowls. Top with parmesan and chilli flakes, if using, and then drizzle with olive oil. Serve.

HFG tip

This recipe calls for leftover roast chicken but any cooked chicken will do.

Nutrition Info (per serve)

Calories 436 cal

Kilojoules 1824 kJ

Protein 31.9 g

Total fat 15.1 g

Saturated fat 3.8 g

Carbohydrates 37.8 g

Sugar 3.1 g

Dietary fibre 6 g

Sodium 150 mg

Calcium 127 mg

Iron 2.1 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.