Lemony pasta with chicken and zucchini
250 g, spiral variety
90 g, (buy 100g), fat trimmed, chopped
Skinless chicken breast
500 g, cut into 2cm pieces
1 medium, halved, thinly sliced
Dried chilli flakes
2 medium, quartered lengthways, cut into 1cm pieces
150 g, halved
½ cup(s), leaves
Fresh lemon rind
1 tsp, finely grated
2 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup cooking water.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2-3 minutes or until crisp. Transfer to a bowl. Add chicken to pan and cook, stirring, for 3 minutes or until just cooked through. Transfer chicken to the bowl with bacon.
- Lightly spray same frying pan again with oil. Cook onion and chilli, stirring, for 2 minutes or until onion is golden. Add zucchini, cook, stirring, for 2 minutes or until zucchini is tender.
- Return chicken and bacon to pan with any extra resting juices. Add pasta, tomatoes, basil, lemon rind and juice. Season with salt and pepper and cook, stirring for 2-3 minutes until combined and heated through. Stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten, if required. Serve.