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Farfalle with roast chicken, spring veggies and parmesan

Published by Today's Parent on 4/1/2012
Photo
John Cullen
3/5
(11)
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Ingredients

  • 1 500g pkg farfalle pasta
  • 1 tbsp olive oil
  • 1 cup red onion, sliced
  • 1 tbsp garlic, chopped
  • 2 cups chicken stock (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 parmesan cheese, grated
  • 1/4 cup packed basil leaves
  • salt and ground pepper

Directions

  1. Bring a large pot of salted water to a boil and cook farfalle according to package directions.
  2. 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.
  3. Add chicken stock and bring to a boil; continue boiling for 6 minutes or until liquid has reduced and thickened slightly.
  4. 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.
  5. 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.
  • 486 calories
  • 32 g protein
  • 65 g carbohydrates
  • 11 g fat
  • 6 g fibre
  • 651 mg sodium
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