Recipes:

Serves: 4

Ingredients

400g Ingham Chicken Chipees
250g packet mini penne rigate (Piccolini) pasta
1 cup thick Italian tomato sauce
¼ cup flat leaf parsley leaves, roughly chopped
Parmesan cheese, finely grated, to serve

Method

1. Cook Chicken Chipees as per packet instructions.

2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta and return immediately to hot saucepan. Add tomato sauce and parsley. Toss until well combined. Spoon pasta onto serving plates. Sprinkle with parmesan cheese. Serve with Chipees.

	Per Serve

* Nutritional information does not include parmesan cheese to serve. The nutrient values listed are estimates only and are influenced by the brand of processed ingredients used. They can also be affected by natural biological variations in the nutrient content of non-processed foods, such as vegetables, spices, poultry, fish and meat, due to differences in agricultural conditions. The nutrient values were calculated by an experienced dietitian using FoodWorks dietary analysis software (Professional Edition, version 3.2 Xyris Software Pty Ltd, Highgate Hill, Qld, Australia), based on the Australian food composition tables and food manufacturer's data.