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Ingredients

350g spelt pasta
1 bunch broccolini, cut into thirds
1 bunch asparagus, trimmed, cut into 5cm lengths
3 green shallots, trimmed, sliced
2 garlic cloves, crushed
2 zucchini, shredded
250g Bulla Cooking Cream
125ml (1/2 cup) Massel chicken style liquid stock
250g barbecued chicken, skin removed, shredded
Fresh continental parsley or chervil sprigs, to serve
Finely grated parmesan, to serve

Method

Step 1 Cook the pasta in a large saucepan of boiling water following the packet directions, adding broccolini and asparagus to the pan for the last 3 minutes of cooking. Drain and return to the pan.
Step 2 Meanwhile, heat a non-stick frying pan over medium heat. Spray with oil. Cook shallot, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the zucchini and cook for 1 minute.
Step 3 Stir in cream and stock. Simmer for 2 minutes. Add chicken, season well and stir to combine. Add the chicken mixture to the pasta. Toss to combine. Divide among serving bowls. Season with pepper and sprinkle with herbs and parmesan.

Creamy chicken and greens pasta

How to make Creamy chicken and greens pasta

Ingredients

Method