Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 400grams penne pasta
- 1L campbells real chicken liquid stock, 1l
- 1/2 bunch mint, leaves picked
- 1 cup continental parsley leaves
- 250grams cherry tomatoes, quartered
- 3 zucchini, thinly sliced
- 1 lemon, cut into wedges (to serve)
- 2tablespoons parmesan, shaved or finely grated (to serve)
- 1/3 cup olive oil
- 650grams RSPCA chicken breast fillets
- 3 cloves garlic clove, crushed (save 1 clove for later)
- 1/4 cup tasty cheese, grated
Nutrition per serving
3400kJ / 810Cal
3400 Kilojoules or 810 Calories
39% of daily energy intake*
Protein
21.0grams
Fat
24.9grams
Carbs
82.0grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain and return to saucepan.
Step 2 of 4
Meanwhile, for the salsa verde, place mint, parsley and garlic in a food processor and process until coarsely chopped. Add lemon rind, juice and olive oil. Process until smooth and thick. Transfer salsa verde to a bowl and season to taste. Cover and refrigerate until required.
Step 3 of 4
Cut each chicken breast in half horizontally. Heat 1 tbs olive oil in a large frying pan over medium heat. Cook chicken in batches, about 4 minutes each side or until just cooked through. Transfer chicken to a plate and shred.
Step 4 of 4
Heat remaining oil in frying pan. Add garlic and zucchini and cook for 8 minutes or until golden. Add chicken stock, cherry tomatoes and half the shredded chicken, reserving half to use later. Cook for 2 minutes or until tomatoes have softened and chicken stock is reduced. Stir in salsa verde. Add cooked pasta and tasty cheese to chicken mixture and toss until well combined. Divide among serving bowls and serve topped with parmesan, with lemon wedges alongside.
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