Tomato, chicken and ricotta pasta

Total Time
0:15
Prep
0:05
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • dry wholemeal pasta
    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.
Notes
TIPS: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • Use a vegetable peeler to cut zucchini into thin ribbons. • Add it: 1 tbs toasted pine nuts in Step 3. • Swap it: Chicken for 1 bunch asparagus (blanched).

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