Farfalle with Roast Chicken, Spring Veggies and Parmesan


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
Farfalle with Roast Chicken, Spring Veggies and Parmesan


  • 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


  • 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 32g, Carbohydrates 65g, Fat 11g, Fibre 6g, Sodium 651mg.

This article was originally published on Apr 01, 2012

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