Zesty Chicken with Ricotta & Zucchini PenneOctober 1, 2014
A fresh yet hearty chicken pasta which is brightened up with the signature flavours of lemon and mint.
Ingredients for two people
|200 g||penne pasta|
|1||lemon, zested & juiced|
|3 tbs||olive oil|
|1||zucchini, quartered lengthways & sliced|
|2||garlic cloves, crushed|
|1 small handful||mint, finely chopped|
For the pasta
In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. While the pasta is cooking crack on with the chicken and zucchini!
For the chicken
Slice the chicken breasts longways to create thin fillets. Toss the chicken in half of the lemon zest with half of the olive oil and a generous grind of salt and pepper. Heat a pan over medium-high heat and cook for 3-4 minutes on each side or until cooked through. Remove from heat, wrap in foil, and set aside.
For the zucchini
Quickly rinse the chicken pan and return to the heat – or if you’re not afraid of washing up you can do this bit concurrently with the chicken in a separate pan! Add the remaining oil, zucchini, garlic, and remaining lemon zest. Cook for 2-3 minutes or until warmed though but still crunchy. Stir through the ricotta, mint, and lemon juice.
Drain the pasta, but set aside up to a cup of the cooking water. Return the drained pasta to the cooking pot and stir through the zucchini, ricotta, mint, and lemon juice mélange. Loosen with a little of the cooking water and/or extra olive oil if necessary. Divide between bowls and top with the sliced chicken.
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