Creamy Chicken and Courgette Pasta
When you want a delicious pasta dish without loads of faff, this Chicken And Courgette Pasta delivers. Creamy, lemony, and full of tender chicken and lightly golden courgette, it’s exactly what you want on busy weeknights — no drama, just dinner.
Ingredients
- 1 chicken breast boneless, skinless
- 1 lemon all zest + 1 tablespoon of juice
- 1 tablespoon oil
- 1 courgette cut into small cubes
- 160 g pasta we used spaghetti
- 1 tablespoon butter
- 1 teaspoon flour
- 1 garlic clove minced
- 30 ml chicken stock or vegetable stock
- 80 ml double cream or heavy cream
- 2 tablespoon grated parmesan cheese plus extra to top
- salt and black pepper to taste
- fresh parsley finely chopped, to garnish
Instructions
- Cut your chicken breast into two thin patties lengthways.
- Drizzle it with a tablespoon of lemon juice and season with salt and black pepper.
- Heat neutral oil in a frying pan over medium heat.
- Add the chicken pieces and fry for 3-4 minutes on each side, until cooked through (the cooking time will depend on the thickness of the chicken. If you have a kitchen thermometer, check that the internal temperature of the thickest part of the chicken reaches 74°C (165° F)).
- Take the chicken out of the pan, and set it aside to cool down slightly.
- To the same frying pan, add the courgette cubes, and fry over medium heat for 5-8 minutes, until slightly softened and browned on the edges. Transfer them to a bowl and set aside. Reserve the pan.
- At this point, cook the pasta in a large pot of salted water, following the packet instructions. You may want to reserve some starchy pasta water, in case your sauce needs loosening later.
- Whilst the pasta cooks, melt the butter in the reserved pan over low heat. Sprinkle in the flour and mix well for about 40-60 seconds. Add the garlic and stock and stir until the mixture thickens slightly (about 30 seconds).
- Pour in the cream stir and let the mixture simmer for a couple of minutes.
- In the meantime, shred the cooked chicken using two forks.
- Add the chicken to the cream sauce, stir in parmesan cheese and lemon zest. Taste and season with salt and black pepper.
- Finally, add the drained pasta and courgette to the cream sauce and toss to coat.
- Serve immediately with some parsley and extra parmesan on top.
Nutrition
Calories: 689kcalCarbohydrates: 71gProtein: 39gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 123mgSodium: 265mgPotassium: 997mgFiber: 5gSugar: 7gVitamin A: 877IUVitamin C: 48mgCalcium: 126mgIron: 2mg
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