Description
A fresh, light and delicious summery pasta dish
Syns: less than 1 per portion
Healthy extra A (parmesan)
Ingredients
Scale
- 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.
Notes
Rocket salad goes perfectly with this, as does asparagus
- Prep Time: 10 minutes
- Cook Time: 15 minutes