| Courgette and chicken pasta with goat’s cheese |
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Ingredients 400 g (14 oz) chicken breast Poach chicken in water for 12 minutes, then drain and cool. Tear into thin strips and place in a bowl. Add lemon juice, garlic, 1 tbsp olive oil and season with salt and pepper. Toss. Finely slice courgettes into ribbons using a mandolin or vegetable peeler. Cook pasta according to pack instructions, adding courgettes to pan for final 30 seconds. Drain, then rinse in cold water. Drain again and toss in 1 tbsp olive oil. Add half of goat’s cheese, chicken mix and basil. Toss. Serve topped with remaining cheese. |
