Yummy and Healthy Sunday Recipe : Chicken, Chilli and Lemon Penne with Watercress

December 3 2017

No need for a side salad with this spicy pasta – all the refreshing flavours are right here.

Image credit: Jeremy Simons


0:15 Prep | 0:15 Cook | 4 Servings | Capable cooks


  • 250g wholemeal penne pasta
  • 200g green round beans, thinly sliced
  • 400g chicken breast fillet, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon finely grated lemon rind
  • 1/2-1 teaspoon dried chilli flakes
  • 3 cups watercress sprigs
  • 125g (1/2 cup) reduced-fat fresh ricotta, crumbled



Step 1

Cook pasta in a large saucepan of lightly salted boiling water until al dente. Add the beans in the last 2 minutes of cooking. Drain. Return to pan.

Step 2

Meanwhile, heat a large, non-stick frying pan over high heat. Spray with olive oil. Cook chicken for 2-3 minutes or until golden and cooked through. Transfer to a bowl. Wipe pan clean with paper towel. Spray with olive oil. Stir in garlic for 1-2 minutes or until golden and aromatic.

Step 3

Whisk the lemon juice, olive oil, lemon rind and chilli flakes in a small bowl.

Step 4

Add the chicken, dressing, watercress and garlic to the pasta. Toss to combine. Season with pepper. Divide among bowls. Top with ricotta.


As nutritious as salad greens get, watercress pack a peppery punch full of antioxidants, vitamins and minerals. Watercress is low in kilojoules and a top source of vitamin K, plus C, E and beta-carotene. It also contains bioflavonoids that may protect cells against cancer-causing substances.


Recipe by Chrissy Freer for Australian Good Taste | Taste Australia