| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 cups penne pasta uncooked (or use any pasta you have at home)
- 1 tbsp olive oil
- 1/2 brown onion peeled and diced
- 1 clove garlic finely chopped
- 300 gram chicken breast diced
- 1 zucchini grated
- 1/2 cup mushrooms chopped
- 1 tbsp store bought pesto
- 1 cup low fat ricotta
- 1 cup chopped spinach
- 1/2 cup grated Parmesan
- salt
- Pepper
Ingredients
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Instructions
- Cook pasta as per pack directions.
- While the pasta is cooking, heat a frying pan and add oil. Once hot, brown the onion add the garlic until fragrant.
- Add the chicken and cook until brown.
- Add zucchini and mushrooms, and cook for a further 5 minutes.
- Dollop in the pesto and ricotta and cook for 3 minutes until all stirred through.
- Throw the chopped spinach and parmesan in and cook until the parmesan is all melted through.
- Turn off the heat, add the drained cooked pasta and stir through.
- Season with salt and pepper and divide into 4 serves.
Recipe Notes
451 calories per serve