ANTIPASTO CHICKEN PASTA

SERVES 4 HANDS-ON TIME 10 minutes COOK TIME 15 minutes

120g small dried low-GI or wholemeal pasta shells 400g lean chicken breast fillet, diced and seasoned with pepper 1 x 120g packet chopped mixed kale mix 100g mixed Tuscan antipasto, roughly chopped 100g baby bocconcini, torn 1 cup small basil leaves 1. Cook the pasta in a large saucepan of boiling water for 8-10 minutes or until just tender.

Drain, reserving ½ cup (125ml) of the cooking water. Meanwhile, heat a large, deep, non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 8-10 minutes or until golden and cooked through.

2. Add kale mix and antipasto to the chicken. Cook, tossing, for 1-2 minutes or until the kale starts to wilt, adding a little reserved cooking water to loosen, if needed. Divide among serving bowls. Top with bocconcini and basil and sprinkle with black pepper.

NUTRITION (per serve) 1315kJ/315 cal. Protein 31.8g. Carbs 21.9g. Sat fat 4.2g. Fibre 4.4g. Sodium 361mg.