Quick Chicken Pasta

Cook up this low fat chicken with high fibre pasta. An easy to make nourishing meal

Ingredients

1 & 3/4 cups low-salt chicken stock

3 skinless, single chicken breast fillets (125 g each), cut into 2-cm strips

2 medium tomatoes, seeded and chopped (about 2 cups)

1 medium red or green capsicum chopped (about 1 cup)

1 tablespoon fresh parsley

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1 cup drained canned or frozen sweet corn kernels

375g farfalle (bows) pasta

1/3 cup sliced spring onions

Fresh flat-leaf (Italian) parsley or coriander sprigs for garnish

Method

1

In a large non-stick frying pan, bring stock to the boil over a high heat.

Reduce heat to medium low, add chicken, tomatoes, capsicum, parsley, cumin and pepper.

Simmer until chicken is cooked through, about 10 minutes.

Stir in corn.

Remove from heat and cover to keep warm.

2

While chicken mixture is simmering, cook the pasta according to package directions, but do not add salt.

3

Drain the pasta in a colander.

Place in pasta bowls and top with chicken mixture, dividing equally.

Sprinkle with spring onions; garnish with parsley or coriander sprigs.

Prepare in Advance

Prepare chicken mixture as directed in Step 1. Transfer to a bowl.

Cover and refrigerate overnight.

Reheat over low heat and proceed as recipe directs.

Cooks Tips

Cumin can be bought ground and in seed form. It's frequently used in Mexican and Indian dishes. Try it with beef or pork, or sprinkle a little in a bean salad.

To seed tomatoes, cut in half through the middle- Gently squeeze tomato half over a bowl. If necessary, use a small spoon to remove any remaining seeds.

Per Serving

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