Tuscan chicken pasta

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For variation, try this recipe with a range of different seasonal vegetables or replace chicken with tuna.

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Pasta with tuscan chicken sauce on a white plate

a Choose carefully NF Nut free DF Dairy free Main meal

Ingredients

Canola oil spray - As required

Garlic - 1 teaspoon (crushed)

Onion - 1 medium (diced)

Capsicum - 1 cup (diced)

Zucchini - 1 cup (chopped)

Celery - 1 cup (chopped)

Mushrooms - 1 cup (sliced)

Canola oil spray - As required

Garlic - 1 ½ teaspoons (crushed)

Onion - 1 ½ medium (diced)

Capsicum - 1 ½ cups (diced)

Zucchini - 1 ½ cups (chopped)

Celery - 1 ½ cups (chopped)

Mushrooms - 1 ½ cups (sliced)

Canola oil spray - As required

Garlic - 2 ½ teaspoons (crushed)

Onion - 2 ½ medium (diced)

Capsicum - 2 ½ cups (diced)

Zucchini - 2 ½ cups (chopped)

Celery - 2 ½ cups (chopped)

Mushrooms - 2 ½ cups (sliced)

Method

Lightly spray a heavy based non-stick saucepan with canola oil.
Sauté the garlic, onion, capsicum, zucchini, celery and mushrooms until tender.
Add the cooked chicken and heat through.
Add the remaining sauce ingredients and simmer for 15 to 20 minutes, or until sauce thickens.
Meanwhile, cook pasta according to the packet instructions.
Stir the sauce through the cooked penne. Serve immediately.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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