Tomato, chicken and ricotta pasta
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Wholemeal pasta, dry
200 g, penne
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Dried chilli flakes
¼ tsp, (optional)
Tomato(es)
350 g, medley, halved
Kale
100 g, baby leaves, chopped
Zucchini
2 medium, cut into ribbons
Cooked skinless chicken breast
350 g, shredded
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Reduced-fat ricotta cheese
80 g, crumbled
Fresh basil
¼ cup(s), baby leaves
Instructions
1
Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Drain.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Remove from heat and add warm pasta, tomatoes, kale, zucchini, chicken, rind and juice. Season with salt and pepper and toss to combine.
3
Top pasta mixture with ricotta and basil. Sprinkle with pepper to serve.
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