Farfalle with Roast Chicken, Spring Veggies and Parmesan

  • Preparation time:
  • 15 min
  • Plus time:
  • Cooking time: 20 minutes
  • Makes:
  • 4 Servings
Farfalle with Roast Chicken, Spring Veggies and Parmesan

( 3 ratings )

Farfalle with Roast Chicken, Spring Veggies and Parmesan

Ingredients

  • 1 500 g pkg farfalle pasta
  • 1 tbsp olive oil
  • 1 cup red onion , sliced
  • 1 tbsp garlic , chopped
  • 2 cups chicken broth , (low sodium or homemade)
  • 1 lb asparagus
  • 1 cup frozen green peas
  • 2 cups leftover roast chicken , cut into bite-sized pieces
  • 1 tsp lemon zest , grated
  • 3/4 cup Parmean , grated
  • 1/4 cup packed basil leaves
  • salt
  • black pepper

Directions

  • Bring a large pot of salted water to a boil and cook farfalle according to package directions.
  • Heat olive oil in a large frying pan over medium-high heat. Add onions and saute for 2 minutes or until they begin to soften. Add garlic and saute for 30 seconds or until fragrant.
  • Add chicken stock and bring to a boil; continue boiling for 6 minutes or until liquid has reduced and thickened slightly.
  • Remove tough ends from asparagus and cut into 1 inch pieces. Add to pan and cook 3 minutes or until almost tender crisp. Add peas, spinach, cooked chicken and lemon zest, and cook 2 more minutes or until peas are cooked and chicken is warmed.
  • Drain pasta and add to frying pan. toss pasta with sauce; sprinkle in parmesan and basil, stirring until combined. Season with salt and pepper to taste.

Nutrition (per serving)

  • Calories
  • 486
  • Protein
  • 32 g
  • Carbohydrates
  • 65 g
  • Fat
  • 11 g
  • Fibre
  • 6 g
  • Sodium
  • 651 mg
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