Chicken, Courgette and Lemon Pasta Bake
Preparation time 10 minutes
Cooking time 35 minutes
Chicken, Courgette and Lemon Pasta Bake – 596kcals and 18.1g of fat per serving
- 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
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.
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