Name: Chicken and broad bean pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 200 gram spiral pasta; 1 tablespoon vegetable or olive oil; 1 brown onion, thinly sliced; 1 celery stick, sliced; 1 clove garlic, sliced; 1 small chicken stock cube; 1 cup frozen broad beans, thawed, peeled; 65 gram fresh smooth ricotta; 1 cup shredded cooked chicken; 1 tablespoon chopped dill; 2 tablespoon shaved parmesan; mixed salad, to serve

Ingredients

200 gram spiral pasta

1 tablespoon vegetable or olive oil

1 brown onion, thinly sliced

1 celery stick, sliced

1 clove garlic, sliced

1 small chicken stock cube

1 cup frozen broad beans, thawed, peeled

65 gram fresh smooth ricotta

1 cup shredded cooked chicken

1 tablespoon chopped dill

2 tablespoon shaved parmesan

mixed salad, to serve

Method

1.In a saucepan of boiling salted water, cook pasta 10 minutes or until tender. Drain; return to pan.

2.Meanwhile, heat oil in a frying pan over moderate heat. Add onion, celery and garlic; cook and stir 3 minutes or until soft. Add crumbled stock cube and 1/2 cup water. Bring to a simmer. Stir in broad beans; simmer 3 minutes or until broad beans are heated and sauce reduces slightly. Remove pan from heat. Stir in ricotta and chicken until combined and heated. Season.

3.Add chicken mixture and dill to pasta in pan; toss to combine. Divide between serving bowls. Top with parmesan. Season with pepper. Serve with salad.

Use frozen peas instead of broad beans. You’ll need a quarter of a large barbecued chicken, skin and bones removed.
Note

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Ingredients

Method

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