If you don’t feel like spending time cooking tonight, pick up a roast chicken and use it as the main ingredient in this delicious summer pasta.
Ingredients
- 350g dried mini penne rigate pasta
- 1/4 cup olive oil
- 2 small red chillies, deseeded, finely sliced
- 2 garlic cloves, finely chopped
- 4 green onions, thinly sliced
- 3 cups cooked shredded chicken (see tip)
- 1 teaspoon finely-grated lime rind
- 2 tablespoons lime juice
- 1/4 cup chopped fresh coriander leaves
Method
- Step 1Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
- Step 2Meanwhile, heat oil in a large frying pan over medium-high heat. Add chilli, garlic and green onions. Cook, stirring, for 1 minute. Reduce heat to low. Add chicken, lime rind, juice and pasta. Season with salt and pepper. Simmer, stirring, for 4 to 5 minutes or until heated through. Remove from heat. Add coriander. Toss to combine. Serve.
Nutrition
2595 kj
Energy
24.1g
Fat Total
4.7g
Saturated Fat
3.7g
Fibre
37.9g
Protein
101mg
Cholesterol
145mg
Sodium
60.7g
Carbs (total)
All nutrition values are per serve
Notes
You will need 1 small barbecued chicken for this recipe.
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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