Pasta Recipe Search
Tricolour Pasta with Chicken
Add chicken and vegetables to these highly popular tri-colour corkscrews and you have the perfect pasta dish - equally tasty hot or cold
Ingredients
2 teaspoons olive oil
1 medium red Spanish onion, thinly sliced (about 1 cup)
1 clove garlic, crushed
1 & 1/2 cups sliced mushrooms
6 teaspoons fresh lemon juice
1/2 cup frozen green peas, thawed
375g tricolour corkscrew pasta
1 cup diced cooked chicken
1 cup quartered cherry tomatoes
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1/4 cup grated Parmesan cheese
Fresh dill sprigs for garnish
Method
1
In a non-stick frying pan, heat oil over a medium heat.
Add onion; gently fry for 5 minutes.
Stir in the garlic, mushrooms and lemon juice; cover and saute for 3 minutes.
Add peas; cook until heated through, about 2 minutes.
Remove from heat
2
Cook the pasta according to the pack directions, but do not add salt.
Ladle out /2 cup of pasta cooking water and set aside.
Drain pasta in a colander.
Return to pan.
3
Add vegetable mixture to pasta.
Stir in chicken, tomatoes, chopped dill and enough reserved pasta water to moisten.
Mix well.
Place on individual plates; sprinkle with Parmesan cheese.
Garnish with dill and serve.
Prepare in Advance
Prepare recipe as directed.
Cool to room temperature.
Place in a bowl, cover and refrigerate for up to 1 day.
Serve chilled, sprinkled with 1/4 cup no-oil Italian dressing.
Cooks Tips
Fresh dill has a subtle lemony taste that complements fish, chicken, potatoes and cucumber salads. Finely chop or shred the leaves before using.
Flavoured pastas are available either fresh or dried. Varieties include spinach, red capsicum, tomato and herb. Use them to add colour to pasta dishes.
Per Serving
442/ kJ 1852 calories, 70 g carbohydrates, 8 g fibre, 23 g protein, 149 mg sodium, 8 g fat, 29 mg cholesterol
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