Taste.com.au member mummyoftwo says this dish is her “new favourite… even my mother-in-law loved it.” Try it tonight and see what you think.
Ingredients
- 375g penne rigate
- 1 bunch asparagus, trimmed, cut into 2cm lengths
- 1 tablespoon olive oil
- 2 (360g) chicken breast fillets, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1 medium brown onion, sliced
- 410g can cream of celery soup
- 1/2 cup frozen peas
- 1 cup grated low-fat cheddar cheese
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1Cook pasta in saucepan of boiling, salted water until tender, adding asparagus to pan for the last 2 minutes of cooking. Drain.
- Step 2Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic, and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through.
- Step 3Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and parsley. Cook, stirring, for 2 minutes or until cheese has melted. Serve.
- Low sugar
Nutrition
2713 kj
Energy
18g
Fat Total
7g
Saturated Fat
6g
Fibre
43g
Protein
86mg
Cholesterol
513.27mg
Sodium
4g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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