Chicken and Zucchini Pasta

    Chicken and Zucchini Pasta


    225 people made this

    With zucchini, chicken and pasta this is a complete meal on a plate. Lots of extra flavours too and enough light cream cheese for a creamy edge.

    Serves: 4 

    • 250g uncooked pasta shells
    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, sliced
    • 1 zucchini, chopped
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt and freshly ground black pepper to taste
    • 1/4 teaspoon crushed red chilli flakes
    • 3/4 cup chicken stock
    • 1/2 cup chopped cooked chicken
    • 2 tablespoons diced roasted red capsicums (from a jar)
    • 2 tablespoons light cream cheese
    • 1/4 cup chopped fresh basil leaves
    • 1/4 cup grated Parmesan cheese

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

    1. Bring a large pot of lightly salted water to a 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 frypan over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and chilli flakes. Cook 10 minutes, until tender.
    3. Stir the chicken stock into the frypan, and cook 5 minutes, until heated through. Mix in the chicken, roasted red capsicums and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.

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