Penne with Chicken Breast Chunks & Spring Greens

clock 20 minutes + 30 minutes bowl Serves 4-6


  • 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
Buy these ingredients now


  • Cook the penne according to packet instructions and cool.

  • Slice each asparagus spear into thirds.

  • In a large bowl combine the cooked penne, asparagus, broad beans, spring onions, spinach, Select Chicken Breast Chunks and herbs.

  • In a small jar mix the olive oil, sugar, lemon zest and juice, salt and pepper. Add to the salad then combine well.

  • Gently mix through the ricotta.

  • Divide between four bowls and garnish with parmesan.

  • 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.

Related Recipes