Full ingredients list:
1 litre reduced-salt chicken stock
juice of 2 lemons
1 teaspoon crushed garlic
2 teaspoons dried oregano
2 bunches broccolini, halved lengthways, cut into 4cm lengths
2 cups shredded cooked chicken breast (about 1 large barbecue chicken, skin removed)
120g bag baby spinach
1 tablespoon shaved parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place stock, lemon, garlic and oregano in a large saucepan with 4 cups water; bring to the boil.
Step 2 Add fettuccine to pan and cook according to packet instructions until al dente, adding broccolini for last 4 minutes of cooking time.
Step 3 Stir chicken and baby spinach through mixture until chicken is heated through and spinach is just wilted; drain, reserving about ½ cup cooking liquid.
Step 4 Divide fettuccini, shredded chicken, vegies and reserved liquid among 4 bowls. Scatter over shaved parmesan, drizzle with olive oil and serve.
About this recipe
First published: November 2015