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Chicken, zucchini and ricotta pasta

Chicken, zucchini and ricotta pasta

Total Time
25 min
10 min
15 min


Uncooked fresh fettuccine pasta

100 g


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

cup(s), (80g) crumbled

Oil spray

1 x 3 second spray(s)


  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.


TIPS: Use a spiralizer (available online at WW Shop) or julienne peeler to cut zucchini into spirals (zoodles). Alternatively, use a mandoline or a vegetable peeler to cut zucchini into thin ribbons, then cut ribbons into strips. Store leftovers in an airtight container in the fridge for up to 2 days.