• 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)
  • 1 large handful fresh flat-leaf parsley, chopped
  • Zest and juice of 2 washed lemons


  1. 1

    Prepare the chicken by chopping into bite-sized chunks. Set aside.

  2. 2

    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.

  3. 3

    Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 8 minutes.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 1830kj 437kcal 22%
  • Fat 8.0g 11%
  • Saturates 1.4g 7%
  • Sugars 7.5g 8%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 682kj/163kcal

Each serving provides

50.2g carbohydrate 4.8g fibre 38.6g protein

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