- 400 g chicken breasts
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, sliced
- 1 large courgette, washed and diced
- 250 g conchigliette pasta (mini shells)
- A large handful of chopped fresh flat-leaf parsley
- Zest and juice of 2 washed lemons
Prepare the chicken by chopping into bite-sized chunks. Set aside.
Heat half the olive oil in a large frying pan over a medium heat. Add the onion and garlic and fry for 1 minute. Add the chicken and courgette and fry for about 8 minutes, until the chicken is cooked through with no pink remaining.
Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 8 minutes.
Drain the pasta and stir into the chicken mixture with the remaining olive oil, the chopped parsley, lemon zest and juice. Combine well and serve.