White Bean & Chicken Penne

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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,

finely chopped

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,

finely chopped

¼ cup freshly grated parme­san

2 tea­spoons finely grated lemon zest 2 ta­ble­spoons chopped flat-leaf pars­ley,

to serve

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.

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