Chicken, courgette and lemon pasta bake recipe

Serves 4
Preparation time 10 minutes
Cooking time 35 minutes

Nutritional breakdown

Per serving
18.1g of fat
596 calories

Ingredients

• 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
• A small bunch of fresh chives, snipped

Method: How to make chicken, courgette and lemon pasta bake

1. Heat a pan and spritz in a few spritzes of 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.