- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Easy
Enjoy a simple and delicious chicken penne infused with chilli and peppery rocket.
Ingredients
- 450g fusilli or penne rigate
- 2 tablespoons extra virgin olive oil
- 3 x 170g chicken breast fillets, cut into 3cm pieces
- 2 garlic cloves, finely chopped
- Pinch of dried chilli flakes
- Zest and juice of 1 lemon
- 2 cups wild rocket leaves
- 1/3 cup fresh basil leaves, roughly torn
- 1 tablespoon grated parmesan, to serve
Method
- Step 1Cook pasta in a large pan of boiling salted water according to packet instructions.
- Step 2Meanwhile, heat 1 tablespoon of oil in a large frypan over medium-high heat. Cook the chicken, turning, for 5 minutes or until lightly golden. Add the garlic, chilli and lemon zest, then cook, stirring occasionally, for a further 3-4 minutes until the chicken is cooked through.
- Step 3Drain pasta, reserving 1/3 cup (80ml) of the cooking water. Add pasta and reserved cooking water to the frypan with remaining oil, lemon juice, rocket and basil. Season with salt and pepper, then stir over medium heat for 1-2 minutes until rocket starts to wilt. Serve sprinkled with parmesan.
Nutrition
2556 kj
Energy
12.4g
Fat Total
2.6g
Saturated Fat
4.6g
Fibre
42.2g
Protein
84mg
Cholesterol
155mg
Sodium
78.7g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
