- 1 onion, chopped
- 1 red capsicum, chopped
- 2 tsp olive oil
- 1 cup cold roast chicken, skin removed and chopped
- 4 cubes frozen spinach
- 1/2 cup frozen corn
- 1/2 cup frozen mint peas
- 1 cup frozen beans
- 10 large basil leaves, shredded
- 1/4 cup loosely packed parsley, shredded
- 2 tsp seeded mustard
- 1 x 250g tub Perfect Italiano Extra Light Ricotta
- 1/3 cup nonfat milk
- 200g dry pasta shells
Saute onion and capsicum in olive oil in a lage pan.
Add frozen vegies, and chicken and stir until warmed through.
Add rest of ingredients except pasta and stir through.
Meanwhile, cook pasta in pan of boiling water, drain, and add to the chicken ricotta mix.
Stir through and serve.
Optional - top with 1 tsp Parmesan cheese and 1 tsp almond flakes
Not on Core? The total of this recipe is 23 points (5.5 points per serve)