Lemony chicken and mushroom spiral pasta in a pan

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

200g pasta spirals
1 tablespoon olive oil, plus extra, to serve
1 medium onion, thinly sliced
200g Swiss brown mushrooms, sliced
2 garlic cloves, 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

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.

Nutrition Info (per serve)

Kilojoules 1824kJ

Calories 436cal

Protein 31.9g

Total fat 15.1g

–Saturated fat 3.8g

Carbohydrates 37.8g

–Sugars 3.1g

Dietary fibre 6g

Sodium 150mg

Calcium 127mg

Iron 2.1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.