Recipe: One-pot healthy chicken pasta
How to Make:
- Heat the oil in a large non-stick saucepan over medium heat. Cook the leek, stirring, for 5 minutes or until softened. Add the garlic and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the pasta and 500ml (2 cups) water. Bring to the boil then reduce heat and simmer, stirring occasionally, for 7 minutes.
- Add tomato and broccoli to the pan. Stir to combine then cook, stirring occasionally, for 5 minutes or until liquid has evaporated, pasta is al dente and broccoli is just tender. Stir through chicken, kale and zucchini until heated through and kale is wilted.
- Serve pasta sprinkled with parmesan.
Time for preparing:
20 min.
Servings:
4
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 large leek, trimmed, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons finely grated lemon rind
- 175g wholemeal penne pasta
- 250g cherry tomatoes, halved
- 200g broccoli, cut into small florets
- 250g shredded cooked skinless chicken breast
- 100g trimmed kale, chopped
- 1 zucchini, thinly sliced into rounds
- 20g (1/4 cup) finely grated parmesan
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