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Penne with Chicken Breast Chunks & Spring Greens

Penne with Chicken Breast Chunks & Spring Greens

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20 mins + 30 mins
serving size icon
Serves 4-6


  • 350 g penne pasta
  • 1 tin canned chicken, drained
  • 1 bunch asparagus, blanched
  • 200 g broad beans, blanched
  • 2 spring onions, sliced thinly
  • 1 handful fresh spinach
  • 1/2 cup fresh chives roughly chopped
  • 1/4 cup olive oil
  • 1 tsp sugar
  • 1 lemon, zest and juice
  • freshly ground pepper, to taste
  • Salt to taste
  • 200 g ricotta


Cook the penne according to packet instructions and cool.

Slice each asparagus spear into thirds.

In a large bowl combine the cooked penne, asparagus, broad beans, spring onions, spinach, Select Chicken Breast Chunks and herbs.

In a small jar mix the olive oil, sugar, lemon zest and juice, salt and pepper. Add to the salad then combine well.

Gently mix through the ricotta.

Divide between four bowls and garnish with parmesan.

Tip: To cook broad beans plunge into boiling water for 3 minutes, then strain and when cool enough, remove the pods. This can be done well in advance.


Qty Price
Essentials Pasta Penne Ribbed $1.00 ea
$1.00 ea
Chop Chop ! Chicken Chunks Spring Water & Sea Salt $3.00 ea
$3.00 ea
Countdown Asparagus Spears $5.80 ea
$5.80 ea
Select Beans Broad Frozen $2.00 ea
$2.00 ea
Fresh Produce Spring Onion $1.80 ea
$1.80 ea
Countdown Spinach $4.79 ea
$4.79 ea
Superb Herb Chives Fresh
arrow icon exclamation icon Out of stock Out of stock
Bouton Dor Fresh Cheese Ricotta $4.40 ea was $5.39
$4.40 ea was $5.39
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Lupi Olive Oil Pure $6.00 ea was $8.60
$6.00 ea was $8.60
Chelsea White Sugar $3.60 ea
$3.60 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea