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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.

Chicken, chilli and lemon penne with watercress

How to make Chicken, chilli and lemon penne with watercress

Ingredients

Method