Spaghetti with Chicken, Courgettes & Italian Parsley
Serves:
Ingredients
400g Tegel Lean & Lite Skinless Breast Fillets, cut into strips
400 g linguine or spaghetti
1 tbsp oil
1 red onion, sliced
1 clove garlic, crushed
1 tsp finely grated lemon zest
500g small courgettes, sliced
1/4 cup chicken stock
1 tbsp capers
2 tbsp Italian parsley
Shaved parmesan cheese
400 g linguine or spaghetti
1 tbsp oil
1 red onion, sliced
1 clove garlic, crushed
1 tsp finely grated lemon zest
500g small courgettes, sliced
1/4 cup chicken stock
1 tbsp capers
2 tbsp Italian parsley
Shaved parmesan cheese
Method
Cook the pasta following the packet directions.
Meanwhile, heat the oil in frying pan. Add the chicken and cook over medium heat until it is golden. Add the red onion and garlic and cook for 2 minutes. Add the lemon zest, courgettes and chicken stock. Cook for a further 3 to 4 minutes or until the courgettes are tender. Stir in the capers.
Combine the pasta, the courgette mixture and the Italian parsley. Place into serving bowls and garnish with shaved parmesan.
