• 400 g rigatoni or penne pasta
  • Olive oil
  • 200 g  button mushrooms, sliced
  • 2 cups shredded skinless cooked chicken
  • 2 cups spinach
  • 1/4 cup (60ml) lemon juice
  • 1 Tbsp olive oil

Cook pasta following packet directions until al dente. Spray a large non-stick frying pan with oil. Heat on medium high heat and cook mushrooms for 5 mins, or until golden and liquid has evaporated.

Drain pasta, then toss with mushrooms and remaining ingredients. Serve immediately.

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