Chicken, zucchini and ricotta pasta
Uncooked fresh fettuccine pasta
2 large, cut into spirals (see note)
Skinless chicken breast
400 g, thinly sliced
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
1 x 3 second spray(s)
- Cook pasta following packet instructions or until just tender. Add zucchini for last minute of cooking. Drain.
- 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.
- 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.