Creamy Fettuccine with Chicken

  • 06 Jul - 12 Jul, 2024
  • Mag The Weekly
  • Cookery

· 375 g fettuccini pasta
· 2 chicken fillets
· 1 tablespoon olive oil
· 300 g broccoli & cauliflower rice
· 1 zucchini, thinly sliced
· 2 garlic cloves, crushed
· 2 spring onions, thinly sliced
· 1 tablespoons lemon zest
· 1 teaspoon dried chilli flakes
· 300 ml cooking cream
· 80 g parmesan
· ½ cup parsley leaves

Cook the pasta in a saucepan of boiling water following packet directions. Drain. Meanwhile, heat a frying pan over medium heat. Brush the chicken with oil. Season. Cook until cooked through. Cover with foil. Set aside for five minutes to rest. Thinly slice. While the chicken is resting, cook the broccoli and cauliflower rice and zucchini in the frying pan over high heat, stirring, until tender. Stir in the garlic, spring onion, lemon zest, chilli flakes and cooking cream. Cook until heated through. Stir in half the parmesan. Add the pasta to the cream mixture in the pan and toss to combine. Divide among serving bowls. Top with the chicken and sprinkle with parsley and remaining parmesan to serve.