We loved this. It's simple, it's easy and it's tasty, what more could you want for a midweek meal.
I chose farfalle, but you could use penne or casarecce, whatever you like really.
You could make it vegetarian by taking out the chicken, it would still be lovely.
Here is something we loved, hope you do to.
4 chicken thigh fillets, thinly sliced
375g farfalle pasta
3 tablespoons olive oil
3 clove garlic, crushed
6 small zucchini (540g), cut into matchstick
3 green onions, sliced thinly
2 teaspoon finely grated lemon rind
300ml pouring cream
1/2 cup (40g) finely grated parmesan cheese
Place 1 tablespoon of olive oil in a large frying pan over medium high heat. Add chicken, season with salt and pepper, cook for 5-6 minutes, or until cooked through. Remove from pan.
Cook pasta in large saucepan of boiling water until al dente; drain.
Meanwhile, heat the remaining 2 tablespoons of olive oil in your frying pan; cook garlic, stirring, about 1 minute or until fragrant. Add zucchini; cook, stirring for 2 minutes. Add green onions and lemon rind, stir through until onions and zucchini have softened, about 2-3 minutes.
Add cream and chicken and bring to a simmer, taste for seasoning.
Add pasta to zucchini mixture; stir gently over low heat until mixed well.
Serve immediately, topped with parmesan cheese.
Pin it: www.pinterest.com.au/pin/399413060713957374