Chicken and spinach pasta with ricotta
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$4.37 per serve
(at time of publication)
Full ingredients list:
- 2 x 240g punnets truss cherry tomatoes
- 300g dried large pasta shells
- 250g baby spinach leaves
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup shredded cooked chicken breast
- 1 tablespoon lemon zest
- 250g low-fat ricotta
- 1/2 cup finely grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Place tomatoes onto an baking tray lined with baking paper. Bake for 15-20 minutes, or until just wrinkled. Set aside to cool.
Step 2 Cook pasta in a large saucepan of boiling water following packet directions, until tender. Add baby spinach to pan in the last minute of cooking. Drain. Return to pan.
Step 3 Meanwhile, heat oil in a small frying pan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Remove tomatoes from vine. Add to pasta along with onion, garlic, chicken, lemon zest, ricotta and half the parmesan. Toss to combine.
Step 4 Serve pasta sprinkled with remaining parmesan.
You can replace baby spinach with 2 large bunches English spinach.
About this recipe
First published: June 2013