Lemon, zucchini and chicken pasta

Posted on: October 13th, 2009 by admin No Comments

Leftovers… I quite like them. Sometimes it’s hard to think of what to make with the weird collection, but usually you can make a really fast dinner with them. Next time you have some left over chicken (we always do after we roast a whole one), why not try this simple and delicious recipe?


serves 2-3

  • 300g (12 oz) farfalle pasta
  • 40g (1.5 oz) butter, chopped
  • 1 zucchini, coarsely grated
  • 1 yellow zucchini, coarsely grated
  • 2 garlic clove, crushed
  • 1 c shredded cooked chicken
  • 1 green onions, thinly sliced
  • 1 large lemon, rind finely grated, juiced
  • 1/4 cup chopped flat-leaf parsley leaves
  • grated parmesan cheese, optional, to serve

Cook pasta in a saucepan of boiling salted water, following the packet directions, until tender. Drain and set aside.

Meanwhile, heat half the butter in a large frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook for another couple of minutes.

Add the cooked pasta, remaining butter, green onions, lemon rind, 2 tablespoons lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through (only about 5 min). Sprinkle with parmesan, if using. Season with salt and pepper. Serve with crusty bread and steamed greens.

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