In the mood for something quick, light and satisfying? Look no further than this gem of a recipe.
Ingredients:
- 2 Tablespoons of basil paste or pesto
- 2 Tablespoons of olive oil
- 4 Chicken breasts sliced into strips
- 1 Garlic glove, crushed
- Juice and zest of one lemon
- 250 g of Penne pasta, cooked
- 8 Baby marrows, sliced
- 1 Cup of cream
- 125 g mushrooms
- 1 KNORR Chicken Stock Pot or 2 cubes of any chicken stock
- 2-4 spring onions
- Feta and herbs for garnish
First heat the oil in a large heavy based pan, then add the spring onions and fry the onions until they are soft. Next add the chicken, baby marrows,mushrooms and garlic and brown the chicken until they are cooked through (about 5 mins). Add the basil paste/pesto, lemon juice and zest, cream and chicken stock and bring it to the boil. Reduce the heal once it has boiled and reduce the heat to a simmer for 5-10 mins until the baby marrows are soft. Serve it with the cooked Penne. Garnish it with crumbled feta or cut into small cubes. You could also add some lemon zest for some extra lemony kick. For the finishing touch add some fresh herbs! I have used thyme and origanum leaves.
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