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500gMacaroni or Risoni pasta, uncooked
300mlReduced fat cream
0.5cupParmesan cheese, grated
500gLean chicken meat, cooked
100gBaby spinach (optional)
- Bring a saucepan of water to the boil and cook pasta to packet instructions. Drain.
- Meanwhile, in a large frypan gently fry garlic in the olive oil and add cream. Bring to a simmer and add parmesan, chicken meat, peas and season lightly. Continue to simmer until peas and chicken are reheated and sauce has thickened.
- Add drained pasta and toss through sauce until reheated.
- Remove from heat and toss through washed spinach leaves and serve garnished with some parmesan.
Creamy cheese sauce with lean chicken, green peas and a hint of garlic.
Reduced salt lean cooked chicken meat can be used for this recipe and can be added frozen but make sure it heats through before serving. Risoni is a great pasta for tuckshops because it cooks quickly and is easy for customers to eat out of containers with just a fork.