Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
2 Prep vegetables
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Slice the zucchini thinly with a peeler. Grate the Parmesan.
3 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' (see step 5) or until cooked to your liking. While the pasta is cooking, remove a cup of pasta water.
4 Make sauce
Add the measured water (use the pasta water) to the chicken pan. Add the creamcheese. Stir well until smooth. Add 1/1.5/2 Tbsp of lemon juice , 0.75/1/1.5 tsp of grated lemon zest and 2/3 of the grated Parmesan.
5 Add greens
Once the pasta is done, add the zucchini ribbons and greenpeas and cook for a further 20-30 seconds. Drain,
Remove the chickenbreasts from the sauce and transfer them to a chopping board. Slice the chicken. Toss the drained pasta in the creamy lemony sauce. Divide among plates and top with the chicken slices. Garnish with the remaining Parmesan and the basil leaves. Finish with a drizzle of oliveoil and a grind of blackpepper.
Tips for fussy eaters
Make a separate batch of the sauce and leave the lemon out.
If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!
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