Yummy and Healthy Sunday Recipe : Chicken, Chilli and Lemon Penne with Watercress

No need for a side salad with this spicy pasta – all the refreshing flavours are right here.

Image credit: Jeremy Simons

0:15 Prep | 0:15 Cook | 4 Servings | Capable cooks

INGREDIENTS

• 250g wholemeal penne pasta
• 200g green round beans, thinly sliced
• 400g chicken breast fillet, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon rind
• 1/2-1 teaspoon dried chilli flakes
• 3 cups watercress sprigs
• 125g (1/2 cup) reduced-fat fresh ricotta, crumbled

METHOD

Step 1

Cook pasta in a large saucepan of lightly salted boiling water until al dente. Add the beans in the last 2 minutes of cooking. Drain. Return to pan.

Step 2

Meanwhile, heat a large, non-stick frying pan over high heat. Spray with olive oil. Cook chicken for 2-3 minutes or until golden and cooked through. Transfer to a bowl. Wipe pan clean with paper towel. Spray with olive oil. Stir in garlic for 1-2 minutes or until golden and aromatic.

Step 3

Whisk the lemon juice, olive oil, lemon rind and chilli flakes in a small bowl.

Step 4

Add the chicken, dressing, watercress and garlic to the pasta. Toss to combine. Season with pepper. Divide among bowls. Top with ricotta.

NOTES

As nutritious as salad greens get, watercress pack a peppery punch full of antioxidants, vitamins and minerals. Watercress is low in kilojoules and a top source of vitamin K, plus C, E and beta-carotene. It also contains bioflavonoids that may protect cells against cancer-causing substances.

Recipe by Chrissy Freer for Australian Good Taste | Taste Australia