This tasty chicken pasta recipe is very low in fat and calories, but tastes delicious. Use your favourite pasta and add some of your favourite veggies to make this dish your own!
Recipe by: MIKANDI
Perfect for a weeknight dinner. This dish is quick and simple, yet totally satisfying. It combines sliced sausages, chicken, peppers, courgettes and mushrooms in a thick and delicious tomato sauce.
Recipe by: Mary
This is a forgiving recipe, to which you can add and subtract ingredients according to your family's tastes. Since the veg is chopped up small, however, it is fab for getting your kids to eat their veggies. Be adventurous. Substitute for your fave ingredients. Use what you have in the fridge.
Recipe by: babygirlsash
The perfect dish to wow your guests. It's simple and tastes fantastic. Pasta is topped with a highly flavoured tomato-based sauce, with chicken and portabello mushrooms. Serve with a side salad or garlic bread, if desired.
Recipe by: Chef Doogie
This is a superbly satisfying Italian pasta dish. Chicken is simmered with mushrooms and peppers in a tomato sauce, then poured over hot noodles and sprinkled with Parmesan cheese. Enjoy for lunch or dinner.
Recipe by: scarlett
A rich chicken pasta dish with prosciutto, mushrooms and cheese. Asiago cheese is made in the region of Vicenza and Trento in Italy and is a flavourful alternative to Parmesan or Pecorino. If you can't find it in your area, use either of the latter instead.
Recipe by: THENEWTRICIA
In this dead easy chicken pasta dish, mushrooms and chicken breast pieces are cooked with garlic and onion in butter, then combined with chicken stock and soured cream to finish. The whole lot is tossed with linguine, though any other pasta shape works a treat.
Recipe by: DUST32
This chicken pasta recipe calls for a mix of green, red and yellow peppers, as well as mushrooms and baby plum tomatoes, resulting in a very colourful dish! The whole lot is tossed with a Greek-style vinaigrette, though you could use Italian, too.
Recipe by: SPHIPPS44
Crunchy cornflakes and Cheddar cheese top this creamy pasta bake. It has some unexpected ingredients, but is so comforting and delicious. Make this ahead up to 1 day in advance. Or you can freeze it uncooked, then bake it from frozen (increase cooking time by 15 minutes). In place of the tinned green beans, you can use 450g of mixed veggies, frozen or thawed.
Recipe by: Michele O'Sullivan