Lemon garlic chicken pasta
A quick and easy pasta dish full of bright flavours and plenty of cheese, it’ll soon become a go-to favourite.
- 2 tbsp pesto
- 2 tbsp olive oil
- 4 large chicken breasts, diced
- 1 clove garlic, thinly sliced
- The zest and juice of 1 lemon
- 200g fresh mushrooms, sliced
- 225ml cream
- 1 tbsp grated parmesan cheese
- 300g penne pasta, cooked
- Fresh basil
Heat the oil in a large pan over a medium heat.
Brown the chicken pieces, mushroom and garlic for about five minutes, or until the chicken is cooked through. Stir continuously to prevent the garlic from burning.
Stir through the pesto, lemon juice, lemon zest and cream.
Bring to the boil, reduce heat and simmer for a further five minutes or until thickened.
Serve with penne, grated parmesan, and basil.