Ingredients
Scale
- 400 g penne pasta
- 4 chicken breasts (diced)
- 2 lemon, zested & juiced
- 6 tbs olive oil
- 4 zucchini, quartered longways and sliced
- 4 garlic cloves, crushed
- 2 tub light ricotta
- 2 small handfuls mint, finely chopped
Instructions
- Cook pasta according to packet, when draining reserve some of the cooking water.
- While pasta is cooking toss the chicken in the lemon zest and olive oil and season with salt and pepper.
- Heat a pan over medium-high heat and cook chicken for 2-3 minutes until browned.
- Add the zucchini and garlic to the pan. Cook for 2-3 minutes or until warmed through but still crunchy.
- Stir through the ricotta, mint, and lemon juice.
- Add the drained pasta to the cooking pot and stir through lemon juice.
- Loosen with a little of the pasta cooking water if required.
- Serve.10
- Prep Time: 10 mins
- Cook Time: 15 mins
