Chicken, pea and ricotta pasta

Serves: 6
Time to make: 20 mins

Total cost: $ 24.00 / $ 4.00 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

300g wholemeal pasta
3 cups frozen peas
300g lean cooked shredded chicken
3 cups frozen sweet corn
100g light ricotta cheese
zest of 1 lemon
3 cups fresh spinach

Nutrition Info

Kilojoules 1700kJ
Calories 405cal
Protein 28g
Total fat 8g
Saturated fat 2g
Carbohydrates 50g
Sugars 3g
Dietary fibre 13g
Sodium 110mg
Calcium 90mg
Iron 5mg

Instructions

1 Cook pasta according to packet instructions. Three minutes before end of cooking time, add peas. Drain and set aside.

2 In a large pan combine chicken, peas, corn, pasta and stir through ricotta until lightly heated.

3 Add lemon zest and spinach, mix to combine.

4 Divide among 4 bowls and serve.

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Variations

Make it gluten free and FODMAP friendly: Use gluten-free pasta.
This dish is also delicious with salmon. Simply replace the chicken with 200g plain hot smoked salmon, flaked into pieces — this will bring the cost per serve up to about $6.00.

Author:Rebecca Johnston

First published: Oct 2015