SW recipe: Creamy chicken pasta

Serves 4
Ready in 50 minutes


1kg chicken drumsticks, skin and visible fat removed

Low-calorie cooking spray

1 large onion, finely sliced

2 large garlic cloves, finely sliced

600g courgettes, finely diced

350g dried pasta spirals

150g fat-free natural fromage frais or plain quark

Juice of 1 unwaxed lemon and zest of ½


1 Preheat your oven to 200°C/fan 180°C/gas 6. Put the drumsticks on a non-stick baking tray and cover with foil. Roast for 35-40 minutes, or until cooked through and the meat comes away easily from the bone.

2 Meanwhile, spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic with 2 tbsp water. Cover, reduce the heat to low and cook for 10 minutes until softened, stirring occasionally and adding a little more water if the onion and garlic start to catch. Remove the lid, add the courgettes and stir-fry for 5 minutes. Cook the pasta according to the pack instructions, then drain and reserve a little of the cooking water.

3 Remove the foil from the drumsticks, and pull the meat from the bones. Stir the meat into the courgette mixture along with 2 tbsp pasta cooking water. Remove from the heat, then stir through the fromage frais or quark, and lemon juice and zest. Stir through the pasta, then divide between 4 bowls or plates and season.


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