Lemony pasta with chicken and zucchini
250 g, spiral variety
90 g, (buy 100g), fat trimmed, thinly sliced
Skinless chicken breast
500 g, cut into 1cm pieces
1 medium, halved, thinly sliced
Dried chilli flakes
2 medium, quartered lengthwise, cut into 1cm pieces
1 cup(s), (160g), halved
Fresh lemon rind
1 tsp, finely grated
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup (60ml) water, and set aside.
- Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp. Transfer to a medium bowl and set aside. Season chicken with salt and pepper. Add to saucepan and cook, stirring, for 3 minutes or until chicken is just cooked through. Transfer chicken to the bowl with bacon and set aside.
- Add oil to saucepan. Cook onion and chilli, stirring, for 2 minutes or until onion is golden. Add zucchini and season with salt, cook, stirring, for 2 minutes or until zucchini are tender.
- Stir through pasta, chicken and bacon with any extra juices, tomatoes, basil, lemon rind and juice, cook, stirring for 3 minutes. If needed, stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten. Serve.