Chicken and Courgette Pasta with Lemon and Parmesan

Make chicken and courgette pasta with lemon and parmesan, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
70 g Pasta (Seventy grams dry is about 170 g cooked and 245 kcal, which is most of the carbohydrate on the plate. Dry weight. Cooked, it is about 2.2 times heavier.)
150 g Courgette (Peeled into ribbons with a vegetable peeler so it cooks in the time the pasta drains.)
15 g Parmesan
8 g Olive oil
1 clove, about 3 g Garlic
Of half a lemon Lemon zest
A squeeze Lemon juice
A pinch Chilli flakes
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Put the pasta on in well-salted water and cook it a minute short of the packet time.
2. Slice the chicken thinly, season it and fry in the oil over a high heat for four minutes until browned at the edges, then add the garlic and chilli flakes for thirty seconds.
3. Add the courgette ribbons with a ladle of pasta water and cook for two minutes until they slump.
4. Drain the pasta, toss it through the pan with the zest, juice and parmesan, and loosen with more pasta water until it coats rather than clumps.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-courgette-lemon-pasta

AI-generated images illustrating the recipe.

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