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olivia@nfamilyclub.com

Creamy pasta with courgettes and chicken

Servings
4

Total
45

Prep
20

Cook
25

Here’s a dish that will definitely ‘pasta’ taste test! Half-moon courgettes cooked with garlic and creme fraiche, served with wholewheat pasta and oven-baked chicken.

“Chicken is a great source of protein, important for helping children grow and with muscle repair. At N Family Club, we include protein foods at least twice each day on our menu.

“We also serve wholegrain foods such as pasta at least once per week at lunch and dinner. This delicious pasta dish provides slow-release energy and fibre to help keep little appetites satisfied.” – Laura Matthews, nutritionist.

Ingredients:

1 spring onions

1 garlic cloves
1 courgette
Olive oil for frying
40g creme fraiche or coconut yogurt
60g cheddar or vegan cheese
a few fresh basil leaves
350g chicken breast skinless
250g Wholewheat dried penne pasta, boiled

Directions:

Chop the spring onions and garlic finely. Slice the courgettes into half moons. 

Add a little olive oil to a frying pan and cook the garlic, spring onion and courgette until it is “al dente”.

Add the creme fraiche & cook for a few minutes. 

Take off the heat and add the cheese and basil roughly chopped. Mix with boiled penne pasta.

Cook the chicken breast in the oven for 40 minutes at 190c. Once cooked, slice into fingers.

Place on top the pasta and serve.