Parmesan Chicken with ‘Pasta’

I’ve read a few times about using ribbons of courgette (zucchini) as an alternative to pasta for a healthier meal so decided to give it a go and here are the results!

parmesan chicken

Parmesan Chicken with 'Pasta'
Recipe type: dinner, lunch
  • 1 rasher of bacon
  • four chopped mushrooms
  • olive or rapeseed oil
  • 1 chicken breast per person
  • 1 egg
  • parmesan
  • salt and pepper
  • 1 courgette per person
  • 1 clove of garlic
  • zest of a lemon
  • 1 tablespoon of low fat cream cheese
  • 1 teaspoon of Dijon mustard (or wholegrain)
  • handful of shredded spinach
  1. Start by frying one rasher of bacon and about four chopped mushrooms per person in a little olive or rapeseed oil
  2. Once brown remove from the pan and put to one side
  3. Take one chicken breast per person and bang it flat. Dip in some beaten egg (or egg white) and sprinkle with Parmesan and salt and pepper
  4. Fry in the pan turning occasionally until cooked through. Depending on the thickness it'll take about 5 mins on each side
  5. In the meantime use a vegetable peeler to create ribbons of courgettes. You'll need one courgette per person
  6. Boil these in salted water for two minutes and drain
  7. Leave the water to drain off. This will be your 'pasta'
  8. Once the chicken is done remove it from the pan and put it to one side to rest
  9. Put the mushrooms and bacon back in the pan along with a crushed clove of garlic and the zest of a lemon
  10. Add a tablespoon of low fat cream cheese. I used Philadelphia, add a teaspoon of Dijon mustard (or wholegrain) and stir well
  11. Add a handful of shredded spinach and a little parmesan
  12. Stir in the courgettes with a little lemon juice and serve immediately. Don't cook the courgettes for too long as they will get too soft.
  13. Serve the chicken on top of the 'pasta' with a little more Parmesan grated over. Yum!


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