Gizzi's Chicken, courgette and lemon pasta bake recipe (with a few adaptions)

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 (or regular mushrooms)
• 350g dried linguine (or spaghetti or any other pasta you fancy)
• 300g courgette, grated
• 300ml low fat crème fraiche
• 200ml low fat Greek yoghurt
• 1 large free-range egg yolk (hen or duck)
• 35g Parmesan cheese
• Zest of 1 unwaxed lemon
• Sea salt and freshly ground black pepper
• 250g cold roast chicken, shredded (I used left over homemade chicken kiev here and it worked fine - just broke it up into strips with my fingers)
• A small bunch of fresh chives, snipped (or any other appropriate fresh herbs you have to hand) or rocket

Method
 
1. Put a large pan of water on to boil for the pasta
2. Fry off your chicken in a small separate frying pan and cook until golden as below (add a little garlic + salt + pepper for extra flavour too if you like) - obviously this is only if you need to cook the chicken from raw not if you're using left over chicken

2.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.

3. Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.

4. 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.
5. 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.

In the pan:

(used rocket instead of chives this time and it worked as a really good alternative)
On the plate:

(original link, including video version of recipe)