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