Green man farfalle
Our dietitians' favouriteFresh, flavourful and fast!
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 1 pkg (350 g) farfalle (bow tie) pasta
- 2 tbsp (30 mL) flour
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) store-bought sun-dried tomato pesto
- 3 cups (750 mL) 1 bundle of asparagus chopped and cooked
- 2 cups (500 mL) chopped warm cooked barbecued chicken
- 2 tsp (10 mL) chopped fresh thyme
- 1 tsp (5 mL) chopped fresh rosemary
- finely grated lemon zest
- 4 tbsp (60 mL) grated Parmesan cheese
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Preparation
In large pot of boiling salted water, cook pasta until almost tender. Drain and return to pot.
Whisk flour into milk and pour over pasta. Stir in pesto, herbs and lemon zest. Cook over medium heat, stirring, until sauce thickens, about 3-5 minutes.
Gently add chicken and asparagus. Reheat. Serve sprinkled with the Parmesan.
Tips
Nutritional information
Per serving| Energy: | 673 Calories |
| Protein: | 44 g |
| Carbohydrate: | 86 g |
| Fat: | 17 g |
| Fibre: | 6.9 g |
| Sodium: | 419 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 26 % / 282 mg |
| Folate: | 196 % |
| Niacin: | 81 % |
| Selenium: | 179 % |
| Thiamin: | 89 % |
