Pick up a barbecued chicken on your way home and turn it into this fabulous, fast pasta dish.
Ingredients
- 300g penne rigate
- 100ml olive oil, plus extra to toss
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2 small red chillies, seeds removed, finely chopped
- 1 teaspoon harissa paste*
- 750ml bottle tomato passata*
- 3 cups shredded cooked chicken (takeaway barbecue chicken would be ideal)
- 100g feta cheese, diced
- 1 cup kalamata olives, pitted
- 1/2 cup freshly chopped flat-leaf parsley
Method
- Step 1Cook pasta in boiling, salted water until al dente. Drain and toss in a little oil. Heat oil in a pan over medium heat and cook onion until it starts to soften. Add garlic and chilli, and cook for a further 1 minute. Add harissa and passata, and simmer for 5 minutes. Stir in chicken, feta, olives and parsley, then toss through pasta.
- Low carb
Nutrition
3792 kj
Energy
44g
Fat Total
11g
Saturated Fat
8g
Fibre
56g
Protein
150mg
Cholesterol
1096.41mg
Sodium
10g
Carbs (sugar)
68g
Carbs (total)
All nutrition values are per serve
Notes
* Harissa paste is from available from gourmet food stores. Passata (or sugo) is sieved tomatoes, available from greengrocers and delicatessens.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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