Yesterday during one of my regular visits around the blogs I love to frequent, I came across this amazing looking recipe on Lucie’s blog; Cooking at Marystow (a gorgeous blog, definitely worth a visit). It was love at first sight and even more so because it ticked all the boxes in my healthy eating quest. I couldn’t wait to make this and today while in town I popped into Waitrose to pick up the ingredients, along with a bagful of pink kitchen goodies from TK Maxx that I couldn’t resist (that shop is dangerous for my bank balance).
This recipe is pretty straight-forward and spending the time at the start to prepare all the ingredients (measuring, chopping and grating) will make life easier during the assembly stages. Which means, within 10 minutes of preparing the ingredients you will be enjoying the results of you labour. This recipe was everything I imagined it to be, absolutely delicious, light & full of flavour and the perfect meal for a summer’s evening. This is one pasta dish I will definitely be making again. Thanks Lucie for sharing this wonderful recipe.
Chicken, Courgette and Lemon Pasta
Serves 4 (I halved the recipe for 2)
4 large Portabello mushrooms ( I used normal mushrooms as I don’t like the Portobello ones)
350g dried linguine
300g courgette, grated
300ml low fat crème fraîche
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
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.
Meanwhile mix together the crème fraîche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.
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.
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