Creamy Chicken Pasta with vegetables. The original recipe came from the latest Coles Mag (Creamy Corn & Chicken Meatball Pasta). I've attempted to make swaps based on healthier food options & adding more whole foods.
Course Main Course
Keyword chicken, pasta
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
200gpasta, high fibreVetta pasta brand (raw pasta weight)
400gchicken, breastdiced, can swap for chicken thigh
250gcheese, ricotta, low fat
1lemonjuice and zest
2zucchini(390g) made into zoodles or chopped
1broccoli(250g) cut into florets
Cook pasta according to packet instructions. Drain and set aside.
Chop the chicken into bite size pieces and fry in some olive oil spray. Be careful not to overcook.
Reduce the heat to medium. Add the zucchini and cook for 3-4 mins.
Add the broccoli florets.
Stir through the ricotta and heat through.
Squeeze in lemon juice and grate in lemon rind. Stir through the cooked pasta. Season with salt and pepper.