Six of the best? Try this fast, fresh and fabulous dish and see for yourself!
Ingredients
- 350g penne rigate
- 575g jar Tuscan garden pasta bake sauce
- 200g cup mushrooms, halved, sliced
- 1/2 cup drained pitted kalamata olives, halved
- 2 1/3 cups shredded barbecued chicken (see note)
- 1 cup grated parmesan cheese
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
- Step 2Return pan to medium heat. Add pasta sauce, mushroom and olives. Bring to the boil. Cook, stirring, for 5 minutes or until mushrooms have softened. Add chicken, 1/4 cup cold water and pasta. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper.
- Step 3Preheat grill on medium. Spoon pasta mixture into an 8 cup-capacity flameproof baking dish. Sprinkle with parmesan. Grill for 2 minutes or until golden. Serve.
- Low carb
- Low sugar
Nutrition
3113 kj
Energy
25g
Fat Total
8g
Saturated Fat
9g
Fibre
52g
Protein
137mg
Cholesterol
1619.72mg
Sodium
9g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
Notes
You will need 1/2 barbecued chicken, skin and bones removed.
Related Video
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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