Tuesday, August 28, 2012

♥ chicken, courgette & lemon pasta ♥

what you'll need:
♥ 4 large portabella mushrooms
♥ 350g dried linguine
♥ 300g courgette, grated
♥ 300ml low fat crème fraiche
♥ 200ml low fat greek yoghurt
♥ 1 large free-range egg yolk
♥ 35g parmesan cheese
zest of 1 unwaxed lemon
♥ sea salt and freshly ground black pepper
♥ 250g cold roast chicken, shredded
♥ small bunch of fresh chives, snipped

what you'll do:

1. heat a pan and spritz in a little olive oil. fry the mushrooms then remove from the pan and set aside. fry the grated courgette for a couple of minutes. bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it's a little underdone.
2. meanwhile mix together the crème fraiche, yoghurt, egg yolk, parmesan, lemon zest, salt and pepper.
3. drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. return the pan to a low heat and pour in the sauce.
4. toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it's evenly incorporated.

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