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Lemony pasta with chicken and zucchini

Lemony pasta with chicken and zucchini

Total Time
30 min
15 min
15 min
Full of fresh flavours, this satisfying pasta is delicious straight from the pan, but it’s also tasty eaten chilled. Portion any leftovers into containers and keep in the fridge, ready to grab for lunch the next day.


Dry pasta

250 g, spiral variety

Shortcut bacon

90 g, (buy 100g), fat trimmed, chopped

Skinless chicken breast

500 g, cut into 2cm pieces

Red onion

1 medium, halved, thinly sliced

Dried chilli flakes

¼ tsp


2 medium, quartered lengthways, cut into 1cm pieces

Cherry tomatoes

150 g, halved

Fresh basil

½ cup(s), leaves

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1½ tbs

Oil spray

2 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup (60 ml) cooking water.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Cook bacon, stirring, for 2–3 minutes, until crisp. Transfer to a bowl. Add chicken to pan and cook, stirring, for 4 minutes or until just cooked through. Transfer chicken to the bowl with bacon.
  3. Lightly spray same frying pan again with oil. Cook onion and chilli, stirring, for 2 minutes or until onion is golden. Add zucchini and cook, stirring, for 3 minutes or until zucchini is tender.
  4. Return chicken and bacon to pan with any extra resting juices. Add pasta, tomatoes, basil, lemon zest and juice. Season with salt and pepper and cook, stirring for 2–3 minutes, until combined and heated through.
  5. Stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten, if required. Serve.