Creamy Chicken & Courgette Spaghetti

Ingredients: The ingredient amounts are for two servings.

• Spaghetti 150g or 5.3oz
• Chicken Breast 2 (125g or 4.4oz per breast)
• Courgette 1
• Single Light Cream 30g or 1oz
• Basil Leaves 10g or 0.35oz
• Lemons 2, juice and zest
• Olive Oil 1 tbsp
• Salt pinch
• Black Pepper twist
• Light Cream Cheese 30g or 1oz
• Chicken Stock 100ml or 3.4fl oz
• Parmesan 50g or 1.8oz, grated
• Garlic 2 cloves

Instructions:

Bring a large saucepan of salted water to the boil. Coarsely grate the courgette
into a bowl, season with a good pinch of salt, and set aside.

Slice the chicken in half lengthways so you have 2 thin pieces. Season with salt
and pepper. Heat a large frying pan over medium heat. Add a little olive oil, then
the chicken. Cook for about 3 minutes each side until cooked through. Remove
and set aside to rest.

Tip the grated courgette into a clean tea towel and squeeze out as much moisture
as possible.

Add the spaghetti to the boiling water and cook until al dente. Reserve some pasta
water before draining.

Return the chicken pan to the heat with the garlic, cream, cream cheese, and
stock. Bring to a gentle simmer and begin to reduce. Grate in the parmesan and
the zest of both lemons. Once the sauce has reduced by half, stir in the squeezed
courgette.

Transfer the pasta into the sauce and toss with a splash of pasta water. Remove
from the heat and toss through more parmesan, the lemon juice, and basil until
you have a thick, glossy sauce. Add a little more pasta water if dry; return to low
heat if too wet. Season with salt, black pepper, and extra lemon juice to taste.
Divide between 2 bowls, top with the sliced chicken, and finish with extra
parmesan.