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Smoked chicken snowpea rigatoni

Smoked chicken snowpea rigatoni

Serving size: Serves 2-4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low cholesterol
Course: Lunch, Main
Favourite flavours: Chicken, Pasta

Smoked chicken snowpea rigatoni
INGREDIENTS

375g rigatoni
100g snow peas, trimmed and sliced lengthways
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic
1 teaspoon smoked paprika
1 red capsicum, sliced
salt and pepper
300g smoked chicken breast, skin removed and shredded
grated parmesan, to serve
METHOD

Bring a large pan of salted water to the boil and cook rigatoni according to packet instructions. Add snow peas to cooking pasta in the last 3 minutes or cooking. Drain, reserving ¼ cup of the cooking water.

Heat oil in a pan over medium high heat and cook onion and garlic, paprika and capsicum until softened and fragrant.

Season with salt and pepper and stir through shredded chicken. Cook a further 2-3 minutes or until heated through.

Toss through hot pasta, snow peas and reserved cooking water until evenly coated and serve, topped with grated parmesan.

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Tip: Try "lamb & potato" or "Low GI"
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