INGREDIENTS:
400g penne pasta
1 skinless chicken breast (250g), cut into strips
¼ cup pinenuts
1 ½ cups tomato pasta sauce
300g can Edgell Four Bean Mix, drained
½ cup ricotta cheese
2 tablespoons chopped fresh parsley
METHOD: 1. Cook pasta in boiling water until tender.
2. Spray a non stick frying pan and heat, add chicken and cook
for 3-4 minutes. Add pinenuts and cook for a further one minute.
3. Add tomato pasta sauce and drained Edgell Four Bean Mix to pan
and heat through.
4. Drain pasta return to hot saucepan, and add cooked chicken and
bean sauce.
5. Serve topped with ricotta cheese and sprinkle with parsley.
