- 4 Servings
- Capable cooks
Use up leftover roast chicken, or buy a barbecued chicken from the supermarket, and turn it into this super easy pasta dish.
Ingredients
- 350g penne rigate
- 300ml light cream
- 1/2 cup basil pesto
- 3 green onions, sliced
- 1 1/2 cups skinless shredded roast chicken (see related recipe)
- 1/2 cup drained sun-dried tomatoes, thinly sliced
- 1/3 cup finely grated parmesan cheese
- Thinly sliced green onions, to serve
- Crusty bread, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
- Step 2Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
- Step 3Divide between bowls. Top with parmesan and onion. Serve with bread.
- Low carb
Nutrition
3026 kj
Energy
32g
Fat Total
13g
Saturated Fat
6g
Fibre
33g
Protein
93mg
Cholesterol
556.91mg
Sodium
10g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Publication: Super Food Ideas
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