Chicken and courgette pasta

    35 min

    A great dish to throw together when you're short of time. Pasta is topped with chicken, courgettes and red peppers in a creamy sauce. Enjoy with crusty bread, if desired.

    239 people made this

    Serves: 4 

    • 225g uncooked pasta shells
    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, sliced
    • 1 courgette, chopped
    • 1/2 teaspoon dried oregano
    • salt and freshly ground black pepper to taste
    • 1/4 teaspoon crushed chillies
    • 175ml chicken stock
    • 75g cooked chicken, chopped
    • 30g roasted red peppers, diced
    • 2 tablespoons light cream cheese
    • 4 tablespoons chopped fresh basil leaves
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente and drain.
    2. Meanwhile, heat the olive oil in a frying pan over medium heat. Saute the onion and garlic until tender. Mix in the courgette and season with oregano, salt, pepper and crushed chillies. Cook for 10 minutes, until tender.
    3. Stir the chicken stock and cook for 5 minutes, until heated through. Mix in the chicken, roasted red peppers and cream cheese. Cook for 5 minutes. Serve over the cooked pasta and top with fresh basil and Parmesan cheese.

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    Reviews in English (184)


    its ok not as nice as some other meals wouldn't recommend it quite spicy but ok  -  06 Jan 2014


    This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopped fresh parsley to the fresh basil. Yummy over noodles or pasta!  -  12 Mar 2006  (Review from Allrecipes US | Canada)


    This was really good! I did a few things different. I took 3 costco frozen chicken breasts and boiled them in a bit of water. Then I used the water the chicken boiled in and used that in place of chicken broth the recipie called for and also added 1/2 boullion cube. I did add the broth when I added the zuchinni since I had cubed them in large pieces and needed them to have some liquid to become tender. I ommited the red pepper and added a bit extra cream cheese to make the sauce thicker. Very good and will make again with all the zucchini growing in the garder!  -  23 Aug 2006  (Review from Allrecipes US | Canada)

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