Lemon & thyme chicken penne

Name: Lemon & thyme chicken penne
Prep time: 10 min
Cook time: 15 min
Ingredients: 300 g penne pasta; 3 chicken breasts (or 4 chicken thigh fillets, chopped into pieces); 3 cloves garlic (finely chopped); zest 1 lemon; Juice of 1 lemon; 1/2 tbsp butter; a few stalks fresh thyme (leaves stripped away); 40 g parmesan (finely grated); salt and pepper (plenty of pepper); 150 g green beans (topped and tailed and chopped in half); 2 handfuls spinach (finely chopped); 1 large handful of mangetout or sugarsnap peas

BY:

Pip

PUBLISHED:

March 30, 2020

UPDATED:

March 22, 2023

A fresh, light and delicious summery pasta dish

10 mins

15 mins

490 kcals

serves 4

RECIPE PRINT RECIPE

LEMON & THYME CHICKEN PENNE

I sometimes struggle to find a meal that I know the whole family will like- my daughters have complete opposite tastes! This is something I cook if I need both something quick, and something that I know everyone will eat. It is very simple to make, but is really tasty- It certainly feels perfect as a lighter pasta dish now we are having longer, sunny evenings!

Thyme is a readily available herb, but also so easy to keep yourself- it’s very hardy! I am a terrible gardener, and it is my one herb that has survived despite the neglect!

If you are following Slimming World, I have counted the parmesan in this as part of healthy extra A, but you will need to add syns for it if you don’t want to do this.

Lemon & thyme chicken penne

Servings:

A fresh, light and delicious summery pasta dish

Syns: less than 1 per portion

Healthy extra A (parmesan)

Print Recipe

Ingredients

300 g penne pasta
3 chicken breasts or 4 chicken thigh fillets, chopped into pieces
3 cloves garlic finely chopped
zest 1 lemon
Juice of 1 lemon
1/2 tbsp butter
a few stalks fresh thyme leaves stripped away
40 g parmesan finely grated
salt and pepper plenty of pepper
150 g green beans topped and tailed and chopped in half
2 handfuls spinach finely chopped
1 large handful of mangetout or sugarsnap peas

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 about 5 minutes, then add in the chopped garlic. Stir fry on a medium heat for a couple of minutes (don’t allow garlic to brown)
Pour the lemon juice into the garlicky chicken mixture and stir well, then add in the chopped spinach and green beans/mangetout. Leave simmering gently until your pasta is cooked.
Once the pasta is cooked, drain it, and then stir it through the lemony chicken so it’s well coated in the juices and flavours.
Add in the fresh chopped thyme leaves and stir through. Serve topped with the lemon zest, parmesan, and more freshly ground black pepper.