Full ingredients list:
- 160g penne
- 2 cups chopped spinach
- 1 cup broccoli florets
- 1 cup Tomato sauce base
- 1 bunch basil, leaves torn
- 1 lemon, zested
- 400g cooked, shredded chicken breast (use leftovers or store-bought)
- 4 tablespoons freshly grated parmesan or pecorino cheese, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook penne in a large pot of boiling water according to packet directions.
Step 2 Add spinach and broccoli during the last couple of minutes of cooking time.
Step 3 Drain pasta and vegies, reserving 1/3 cup of the cooking water. Transfer pasta and vegies back to the saucepan. Stir through Tomato sauce base, basil, lemon zest and chicken (if the pasta is thick and gluggy, use reserved cooking water to loosen it a bit).
Step 4 Divide pasta between bowls, top with grated cheese and serve immediately.
About this recipe
First published: March 2013