Chicken and mushroom rigatoni
- 400g rigatoni or penne
- olive oil spray
- 200g button mushrooms, sliced
- 2 cups shredded skinless cooked chicken
- 2 cups spinach
- ¼ cup (60ml) lemon juice
- 1 tablespoon olive oil
1 Cook pasta following packet directions until al dente.
2 Meanwhile, spray a large non-stick frying pan with oil. Heat on a medium-high heat. Cook mushrooms for 5 minutes, or until golden and liquid has evaporated.
3 Drain pasta, then toss with mushrooms and remaining ingredients. Serve immediately.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 4g
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