Chicken and Bean Pasta

Chicken and Bean Pasta

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.


  • 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)


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.


Low Chemical / Failsafe, Moderate Salicylates if using zucchini.

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