This recipe is packed with healthy greens and uses spelt pasta which is higher in fibre than standard wheat pasta.
250g skinless barbecue chicken
1 bunch broccolini sliced into thirds
3 trimmed and sliced green shallots
350g spelt pasta
2 crushed garlic cloves
1 bunch trimmed asparagus sliced into 5cm lengths
2 shredded zucchini
125ml chicken stock
250g light cream
Fresh parsley or chervil sprigs and finely grated parmesan for serving
- Cook pasta in boiling water according to the packet directions and add the asparagus and broccolini for the last three minutes of cooking time. Drain and return to saucepan.
- Heat a non-stick frying pan over medium heat and spray with oil. Cook the shallots for 1 minute while stirring and add the garlic, continuing to stir for a further 30 seconds. Add the zucchini and cook for another minute.
- Stir in the stock and cream and simmer for 2 minutes. Add chicken and salt and pepper if desired and stir thoroughly before adding the mixture to the pasta. Mix well and divide amongst 6 serving bowls. Top with herbs and parmesan.