Chicken and Spring Vegetable Pasta

There was no real recipe behind last night's pasta, just using things up in the fridge and to my delight everyone loved it. The kids wanted pasta, I fancied vegetables and Noel wasn't really fussed as he had a late lunch and wasn't hungry.

I was impressed by the flavour plain but slightly cheesy and you could definitely taste the vegetables which reminded me of spring vegetable soup. This pasta dish would even be nice without the chicken or you could substitute for a different meat.

Chicken and Spring Vegetable Pasta

Serve: 6

Points per serve: 6

250 grams penne or pasta of your choice

cooking spray

1 onion, diced

1 tablespoon garlic, crushed

1 red capsicum, small diced

1/2 cup frozen peas

1/2 cup frozen corn kernels

150 grams broccoli, cut into florets

100 grams chicken breast supreme (deli sliced chicken), chopped roughly

1 teaspoon chicken stock powder

1 tablespoon dried parsley flakes
salt
freshly ground black pepper

200 ml lite thickened cream

100 grams reduced fat grated tasty cheese

Cook pasta according to packet directions. Drain and set aside.

Coat a large frying pan with cooking spray and over medium heat cook onion and garlic until softened. Add capsicum, peas, corn and broccoli and cook until no longer frozen and broccoli cooked through.

Add the chicken and cook for a further 2 minutes.

Mix together the chicken stock powder, parsley and cream. Season with salt and pepper. Add to the vegetable mixture along with the cheese, mix well.

Add the pasta and toss to combine. Heat through ensuring cheese has melted and serve.

(click here for a printable version of this recipe)