Penne with Chicken Breast Chunks & Spring Greens

Ingredients
- 350 g penne pasta
- 1 tin canned chicken, drained
- 1 bunch asparagus, blanched
- 200 g broad beans, blanched
- 2 spring onions, sliced thinly
- 1 handful fresh spinach
- 1/2 cup fresh chives roughly chopped
- 1/4 cup olive oil
- 1 tsp sugar
- 1 lemon, zest and juice
- freshly ground pepper, to taste
- Salt to taste
- 200 g ricotta
Method
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Cook the penne according to packet instructions and cool.
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Slice each asparagus spear into thirds.
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In a large bowl combine the cooked penne, asparagus, broad beans, spring onions, spinach, Select Chicken Breast Chunks and herbs.
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In a small jar mix the olive oil, sugar, lemon zest and juice, salt and pepper. Add to the salad then combine well.
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Gently mix through the ricotta.
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Divide between four bowls and garnish with parmesan.
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Tip: To cook broad beans plunge into boiling water for 3 minutes, then strain and when cool enough, remove the pods. This can be done well in advance.