Earlier this month I mentioned how quickly the courgettes in our new veggie patch were growing and that we’ve been eating them continually for a couple of weeks now. Last week’s recipe was for roasted courgettes and this week I’ve decided to include them in a chicken pasta dish. So put your favorite pasta on to boil and follow this recipe for a lovely sauce packed with veggie goodness!
Fry diced chicken in Fry Light until golden then add in an onion and ribbons of courgette (created using a potato peeler down the length of the courgette). Fry for a couple more minutes with a minced clove of garlic and a sprinkling of mixed herbs before adding half a pint of chicken stock and throwing in the extra veg – I’ve used the purple mangetout that we’d ‘accidentally’ been growing in the garden (see my blog post here!) and broad beans from our neighbours. To thicken the sauce mix up a teaspoon of cornflour in a tiny amount of water until it has dissolved then pour into the pan. Stir the sauce, which will thicken as it bubbles away, then add a handful of frozen peas a couple of minutes before serving with your favorite pasta.
This recipe can easily be converted into a vegetarian option – just remove the chicken and change the chicken stock for a vegetable stock cube.
