

Pasta with chicken, cherry tomatoes, balsamic and capers
Ingredients
- 240g wholemeal or spelt pasta
- 300g green beans
- 1 tablespoon extra-virgin olive oil
- 400g skinless chicken breast fillet, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 large yellow capsicum, thinly sliced
- 400g can no-added-salt cherry tomatoes
- 2 teaspoons balsamic vinegar
- 1 tablespoon baby capers, rinsed, drained
- fresh basil leaves, to serve
- grated parmesan, to serve
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Instructions
1 Cook pasta according to packet instructions or until al dente, adding beans for last 2 minutes of cooking time. Drain.
2 Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Add chicken and cook, stirring, for 2–3 minutes or until golden. Transfer to a plate.
3 Reduce heat to medium. Add remaining oil, garlic and capsicum and cook, stirring, for 2–3 minutes or until softened. Add tomatoes, balsamic and capers and simmer for 5 minutes. Return chicken to pan and simmer for a further 2 minutes or until chicken is warmed through.
4 Add hot pasta and beans to pan, tossing to combine. Serve topped with basil, parmesan and freshly ground black pepper.
Nutrition Info (per serve)
-
Calories 441cal
-
Kilojoules 1842kJ
-
Protein 35.7g
-
Total fat 9.6g
-
–Saturated fat 2.3g
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Carbohydrates 47.1g
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–Sugars 9.1g
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Dietary fibre 11.1g
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Sodium 188mg
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Calcium 158mg
-
Iron 4.4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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