Step 1 Cook spelt pasta according to packet instructions until al dente. Add peas and broccolini for last 2 minutes of cooking time. Drain pasta and veg; return to pan.
Step 2 Meanwhile, set a large non-stick frying pan over high heat; spray with olive oil. Add sliced chicken and cook, stirring occasionally, for 2–3 minutes, or until golden; remove from pan and set aside.
Step 3 Return pan to medium heat; spray with oil again. Sauté leek until soft. Add mushrooms and stir for 3 minutes, or until golden. Add garlic; cook until fragrant.
Step 4 Add chicken stock and cooking cream to pan; bring to the boil. Reduce heat to low and simmer for 2–3 minutes, or until liquid reduces by half. Return reserved chicken to pan with tomatoes and simmer to heat through.
Step 5 Add chicken mixture to pan of pasta and veg with parsley; toss to combine. Scatter pasta with grated parmesan, garnish with extra parsley and serve.
Here’s why our dish is healthier
- You’ll add extra veg: most traditional creamy pastas are low in veg. Thanks to peas, broccolini, semi-dried tomatoes, leek and mushrooms, this dish has three satisfying vegie serves.
- You’ll slash the fat: cream and cheese can make pasta very high in saturated fat, so use parmesan as a garnish.
- You’ll lift the protein and lower the sodium: processed meats are packed with sodium, so the usual bacon or pancetta makes way for lean skinless chicken breast, which cuts the salt by 75 per cent!
- You’ll increase the fibre: wholegrain spelt pasta provides more filling fibre than regular pasta does. And with the extra veg, this dish has four times the fibre of the regular version!
Our version per serve
Total fat 11.0g
Sat fat 4.5g
Original version per serve
Total fat 81.7g
Sat fat 45.0g