Lemon, Zucchini and Chicken Pasta

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This awesome recipe comes from my friend Kate, via taste.com.au. A tasty, cheap, easy and filling dinner for 6 people. Using around half a BBQ chicken, this recipe pairs well with Open Chicken Sandwiches with Lemon and Almonds during a working week or a weekend of having people over – 2 yummy meals that use just one chicken between them. Kate suggests adding a handful of pine nuts to the the zucchini fry-up and if zucchini doesn’t float your boat, add half a bag of baby spinach leaves to the hot pasta mixture at the end and watch them wilt up beautifully. Totalling around $8 to make this is a recipe I’ll be using again and again. Thanks Kate!

  • 500g bowtie pasta or similar
  • 100g butter, chopped
  • 2 zucchini, coarsely grated
  • 2 yellow zucchini, coarsely grated
  • 1 garlic clove, crushed
  • 2 cups shredded cooked chicken (about half a chicken)
  • 2 green onions, thinly sliced
  • 1 large lemon, rind finely grated, juiced
  • 1/4 cup chopped flat-leaf parsley leaves
  • grated parmesan cheese, optional, to serve
  1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
  2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
  3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

One response »

  1. Made this last week and it was super duper yummy (even though I didn’t have any green onions, parsley or yellow zucchini). Also tastes great with some toasted almond flakes sprinkled on top for a bit of a crunch. Thanks for the recipe!

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