Description
A lovely fresh and delicious summery pasta dish
Syns: 1.5 per portion
Healthy extra: A (1/2)
Ingredients
Scale
- 150 g penne pasta
- 2 chicken breasts (or 4 chicken thigh fillets, chopped into pieces)
- 3 cloves garlic (finely chopped)
- 1/2 tsp dried chilli flakes
- Juice of 2 lemons
- 1/2 tbsp butter
- a handful of fresh parsley (finely chopped)
- 30 g parmesan (finely grated)
- salt and pepper
- 100 g green beans (topped and tailed and chopped in half)
Instructions
- Pop the pasta onto cook
- Melt the butter in a deep frying pan, then add the chicken and season with salt and pepper.
- Stir fry the chicken on a medium-high heat for a couple of minutes, then add in the chopped garlic and dried chilli. Stir fry on a medium heat for another 2-3 minutes (don’t allow garlic to brown)
- Pour the lemon juice into the garlicky chicken mixture and stir well, leave simmering gently until your pasta is cooked.
- When the pasta only has a couple of minutes remaining, add in the green beans to cook with it. Then once the pasta is cooked, drain it, and then stir through the lemony chicken so it’s well coated in the juices and flavours.
- Add in the fresh chopped parsley and stir through. Serve topped with parmesan and more freshly ground black pepper.
Notes
Rocket salad goes perfectly with this. It’s also nice without the chilli if you aren’t a fan of spicy food!
- Prep Time: 5 minutes
- Cook Time: 15 minutes