White Bean & Chicken Penne
SERVES 4 PREP 20 minutes COOK 15 minutes NUTRITION 2034kJ; 22g fat (7g sat); 35g carbohydrates; 17g protein; 8g fibre a serve
300g wholemeal penne pasta
1 zucchini, thinly sliced
100g yellow squash, sliced crosswise 400g chicken breast fillets, thinly sliced 1 bacon rasher, rind removed, fat trimmed,
1 onion, finely chopped
2 cloves garlic, crushed
400g can cannellini beans, rinsed
½ cup boiling water
1 large salt-reduced chicken stock cube ½ cup skim milk
¼ cup fat-free semi-dried tomatoes,
¼ cup freshly grated parmesan
2 teaspoons finely grated lemon zest 2 tablespoons chopped flat-leaf parsley,
Cook pasta in a large saucepan of boiling salted water for 12 minutes or until tender, adding zucchini and squash in last minute of cooking. Drain; return to pan.
Meanwhile, heat a large non-stick frying pan over moderate heat. Add chicken; cook and stir for 5 minutes or until browned and cooked. Transfer to a heatproof plate. Add bacon to pan; cook and stir for 2 minutes or until crisp. Remove from pan.
Add onion and garlic to pan; cook and stir for 2 minutes or until soft. Stir in beans, the boiling water, crumbled stock cube and milk. Bring to the boil. Reduce heat; simmer for 2 minutes or until reduced slightly. Remove from heat. Blend until smooth. Return to pan.
Return chicken to sauce mixture; cook and stir for 2 minutes or until heated and combined. Add pasta mixture; toss to combine. Serve sprinkled with tomatoes, parmesan, bacon, zest and parsley.