Chicken and Bean Pasta
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| Serves | 5-6 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
An easy mid-week meal, this chicken and bean pasta can be made using left over cooked chicken. Add zucchini if moderate salicylates are tolerated.
Ingredients
- 3 spring onions (finely chopped)
- 1 heaped teaspoon minced garlic
- 200g tinned bean mix (drained and rinsed)
- 250g smooth light ricotta
- Salt
- 1/2 cup water
- 1 1/2 cup cooked chicken (diced)
- 1 tablespoon sunflower oil (or Nuttelex or Butter)
- 500g pasta (of choice)
If moderate salicylates are tolerated: (Optional)
- 1 Medium zucchini (peeled and roughly chopped)
Directions
| 1. | Place the bean mix and zucchini (if using) in a food processor and purée. Add the ricotta, a pinch of salt and the water and blend until smooth. |
| 2. | Heat the oil in a large frying pan. Add the garlic and spring onions and cook for 2 to 3 minutes until soft. |
| 3. | Add the chicken to the frying pan and cook until heated through. |
| 4. | Add the bean mix puree to the chicken mixture and stir until smooth and heated through. |
| 5. | Cook the pasta and drain, reserving a little of the cooking water. Add the chicken sauce to the pasta with the reserved water and stir through until well combined. |
| 6. | Reheat and Serve. |
Note
Low Chemical / Failsafe, Moderate Salicylates if using zucchini.
