Penne for pennies! This family-friendly pasta is deliciously creamy and so easy, especially if you make it with leftover roast chicken.
Ingredients
- 300g penne rigate
- 2 teaspoons olive oil
- 1 small brown onion, chopped
- 1 garlic clove, crushed
- 200g (2 cups) shredded cooked chicken
- 125ml (1/2 cup) Massel chicken style liquid stock
- 250ml (1 cup) thickened cream
- 150g (1 cup) frozen peas, thawed
- 40g (1 cup) baby rocket leaves
- 40g (1/2 cup) finely grated parmesan
Method
- Step 1Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
- Step 2Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes.
- Step 3Stir in chicken, stock, cream and peas. Cook for 1 minute or until heated through.
- Step 4Add the chicken mixture and the rocket to the pasta and toss until well combined. Divide among serving dishes. Sprinkle with the parmesan to serve.
- Low carb
- Low sugar
Nutrition
2772 kj
Energy
33g
Fat Total
18g
Saturated Fat
5g
Fibre
31g
Protein
122mg
Cholesterol
338.98mg
Sodium
4g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a low-fat twist, swap the thickened cream for passata (tomato pasta sauce).
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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