CHICKEN RICOTTA PASTA
RECIPE TYPE
Pasta
SERVES
4
Prep: 10 min
Cook: 20 min
Ingredients
2 cans (120g each) Longo’s Flaked Skipjack Light Tuna, drained
1 pkg (400g) Longo’s Red Skinned Roasted Garlic Mashed Potatoes
1 cup Longo’s Panko Bread Crumbs, divided
1 tub (227g) Longo’s Tzatziki, divided
1 pkg (142g) Longo’s Organic Spring Mix
Directions
Heat 2 tbsp Longo’s Extra Virgin Olive Oil in large skillet over medium-high heat. Add vegetables and sauté for 6 minutes or until starting to soften and becoming golden. Add tomatoes, breaking up whole pieces in skillet with a fork. Stir in 1/2 tsp each salt and pepper. Bring to a gentle boil. Reduce heat and simmer for about 10 minutes or until thickened. Add chicken to sauce to heat through.
Meanwhile, in large pot of boiling salted water, cook pasta for about 12 minutes or until al dente. Reserve 1/2 cup of the cooking water and drain pasta. Return to pot, add sauce and stir to combine. Add enough of the reserved cooking water to moisten, if necessary.
Spoon pasta into bowls and dollop with ricotta. Stir ricotta into pasta before enjoying.
NUTRITIONAL INFORMATION
Protein 71g | Fibre 8g |
Fat 30g | Sugar 11g |
Carbs 110g | Sodium 1180mg |
