Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 350grams wholemeal spaghetti
- 1/2 cup frozen green peas
- 2tablespoons Woolworths extra virgin olive oil
- 170grams chicken breast fillet, thinly sliced
- 1 zucchini, roughly chopped
- 1 bunch broccolini, trimmed, cut into 5cm lengths
- 3 garlic cloves, crushed
- 2 bunches asparagus, trimmed, cut into thirds diagonally
- 100grams baby spinach & kale
- 40grams parmesan, finely grated
- 1 lemon, cut into wedges
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
30.2grams
Fat
15.6grams
Carbs
63.8grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for dinner inspo? Try this summer primavera pasta recipe with chicken breast. This meal is budget-friendly, making it perfect for a family dinner.
Method
Step 1 of 3
Cook pasta in a saucepan of boiling water according to packet instructions, adding peas for the last minute of pasta cooking time. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 3
Meanwhile, heat half of the oil in a large, deep frying pan over medium-high heat. Cook chicken and zucchini for 2 minutes, stirring occasionally, or until light golden. Add broccolini and garlic, and cook for 3 minutes, stirring, or until zucchini starts to soften. Add asparagus and 1/4 cup reserved cooking liquid, and cook, covered, for 2 minutes or until vegetables are just tender.
Step 3 of 3
Add pasta, power greens, and remaining oil and reserved cooking liquid to vegetable mixture, then toss to combine. Divide pasta mixture among bowls. Sprinkle with parmesan and season with pepper. Serve with lemon wedges.
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