Chicken, zucchini and ricotta pasta
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked fresh fettuccine pasta
100 g
Zucchini
2 large, cut into spirals (see note)
Skinless chicken breast
400 g, thinly sliced
Cherry tomatoes
250 g, halved
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
½ cup(s), leaves
Reduced-fat ricotta cheese
⅓ cup(s), (80g) crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta following packet instructions or until just tender. Add zucchini for last minute of cooking. Drain.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, stirring, for 3-4 minutes or until golden and almost cooked through. Add tomato and half the rind and cook, stirring, for 2-3 minutes or until tomato softens and releases juice.
3
Add pasta, zucchini and half the parsley to chicken mixture. Season with salt and pepper and toss until heated through. Serve topped with ricotta and remaining rind and parsley.
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