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Tomato, chicken and ricotta pasta salad

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.

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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