Creamy Chicken and Mushroom Pasta

Name: Creamy Chicken and Mushroom Pasta
Total time: 20 min
Yield: 1
Ingredients: 30g dried spaghetti; 1½ courgettes, spiralised or cut into long thin strips; 2 tsp olive oil; 60g mushrooms, halved; 80g skinless chicken breast, cut into bite-sized pieces; 1 clove garlic, peeled and crushed; 40ml double cream; ½ lemon, finely grated zest; 3 fresh sage leaves, finely chopped; black pepper; 10g parmesan or hard cheese, finely grated

20 mins

Ingredients

serving

1 serving

30g dried spaghetti
1½ courgettes, spiralised or cut into long thin strips
2 tsp olive oil
60g mushrooms, halved
80g skinless chicken breast, cut into bite-sized pieces
1 clove garlic, peeled and crushed
40ml double cream
½ lemon, finely grated zest
3 fresh sage leaves, finely chopped
black pepper
10g parmesan or hard cheese, finely grated

Method

Cook the pasta in boiling water according to the packet instructions. Add the courgette for the final minute of cooking then drain, reserving a little of the cooking water.

Heat the oil over a medium heat in a frying pan. Add the mushrooms and chicken and cook for 5 minutes or until the chicken is cooked through and the mushrooms are golden. Add the garlic and cook for a further minute or so.

Remove the pan from the heat and stir through the cream, lemon zest and sage leaves before tossing through the spaghetti and courgette. Serve with some black pepper and the parmesan.