Chicken courgette pasta

    Chicken courgette pasta

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    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.

    Serves: 8 

    • 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
    • 50g butter
    • 400ml chicken stock
    • 175ml water
    • 2 teaspoons chicken stock granules
    • 40g grated Parmesan cheese

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. 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.
    2. Place the carrots in a saucepan with enough water to cover, and bring to the boil. Cook until tender, drain and set aside.
    3. 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.
    4. 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.
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