Gizzi's Chicken Courgette and Lemon Pasta Bake

Chicken, Courgette and Lemon Pasta Bake

Serves 4
Preparation time 10 minutes
Cooking time 35 minutes

Nutritional Breakdown

Chicken, Courgette and Lemon Pasta Bake – 596kcals and 18.1g of fat per serving

Ingredients

  • 4 large portabella mushrooms
  • 350g dried linguine
  • 300g courgette, grated
  • 300ml low fat crème fraiche
  • 200ml low fat Greek yoghurt
  • 1 large free-range egg yolk
  • 35g Parmesan cheese
  • zest of 1 unwaxed lemon
  • sea salt and freshly ground black pepper
  • 200g cold roast chicken, shredded
  • A small bunch of fresh chives, snipped

Method

Heat the oven to 200C. Heat a pan and spritz in a few spritzes of olive oil. Fry the mushrooms then remove from the pan and set aside. Fry the grated courgette for a couple of minutes. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it’s a little underdone.

Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.

Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce.

Toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it’s evenly incorporated.

 

Start cooking yourself thin today! Join from as little as £7.95 a month

Cook Yourself Thin can help you get to your goal dress size by the date shown.

Join from only £7.95 per month.

Start Today

     
Select your current and goal dress sizes to see how soon you could be in that little black number

Sponsored Links

Gizzi Erskine Recipes Chicken Courgette and Lemon Pasta Bake

Last Updated Tuesday 29 June at 3:21 PM

Join Today!

From only
£10.95 per month

 

Sign-Up Now

Membership Options:

Monthly
£10.95 per month.

Quarterly
£9.95 per month.

6 Monthly
£7.95 per month.

More Info