Pasta with broccoli, peas & chicken
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
250g spelt spiral pasta
400g broccoli, cut into small florets
1 cup frozen peas
2–3 garlic cloves, crushed
½ teaspoon chilli flakes
Zest and juice of ½ lemon
300g cooked skinless chicken, shredded (see Cook’s tip)
¼ cup chopped flat-leaf parsley
60g baby spinach
¼ cup grated parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
1 Cook pasta in a large pan of boiling water following packet instructions. Add broccoli and peas for last 3 minutes of cooking time. Drain, reserving ¼ cup of pasta cooking water. Return the pasta to the pan.
2 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Sauté the garlic, chilli and lemon zest for 1 minute. Add the chicken and cook for 1–2 minutes.
3 Add chicken mixture, parsley, the baby spinach, lemon juice and 1–2 tablespoons reserved cooking liquid to pan with pasta, and toss to combine. Divide the pasta among the serving bowls, sprinkle with grated parmesan and season with cracked black pepper, to serve.
Use shredded skinless BBQ chicken, or substitute chicken with canned tuna in olive oil.
About this recipe
First published: November 2018