Shalini Ekanayake is a current Master of Human Nutrition student at Deakin University with hopes of becoming a registered clinical nutritionist upon completion. She has a strong passion for cooking and loves trying her hand at various cuisines and experimenting with all sorts of ingredients! Of all the types of cuisines, her favourites are Italian and of course Sri Lankan cuisine (her family’s culture).

Check out our full range of recipes here.

Chicken, vegetable and feta pasta

Shalini’s pasta recipe is perfect for the changing seasons. Warm, healthy, full of flavour, and easy to make.

Serves 4.


  • 1 tbsp extra virgin olive oil
  • 1 zucchini diced
  • 500g diced butternut pumpkin
  • 1 chicken breast diced
  • 200g feta cheese diced
  • 4 silver beet leaves roughly chopped
  • 250g of wholemeal spiral pasta
  • 1 tbsp Parmesan cheese
  • ½ tsp of cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 50g basil leaves shredded
  • 4-5 cherry tomatoes halved


  1. Heat a pan with olive oil and cook the diced chicken breast. Meanwhile cook pasta in a separate pot.
  2. Once the chicken breast is golden brown, add the pumpkin and zucchini and cook until soft.
  3. Add the silver beat and basil and cook until it becomes a little soft, then add the feta cheese and Parmesan.
  4. Finally, add the cooked pasta and toss until mixed.
  5. Serve into bowls and garnish with cherry tomatoes and sprinkle of Parmesan.

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