Lemon, Zucchini and Chicken Pasta



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.

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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