About this recipe:This is a family friendly pasta recipe that is a great way to get the kids to eat their vegetables. Pasta is tossed with courgettes, chicken breast and carrots for a colourful dish. The sauce is made of chicken stock and is finished with Parmesan cheese.
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 courgettes, thinly sliced
salt and pepper to taste
500g chicken breast fillets - cut into bite-size pieces
450g carrots, peeled and thinly sliced
500g farfalle pasta
400ml chicken stock
2 teaspoons chicken stock granules
40g grated Parmesan cheese
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Heat the oil in a frying pan over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place courgette in the frying pan, season with salt and pepper, and cook until tender. Set aside. Place chicken in the frying pan, and cook 10 minutes, or until juices run clear.
Place the carrots in a saucepan with enough water to cover, and bring to the boil. Cook until tender, drain and set aside.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the frying pan over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken stock and water, and stir in stock granules until dissolved. Gradually stir in Parmesan cheese. Mix in courgette, chicken and carrot, and continue cooking until heated through. Gently toss with pasta to serve.