Chicken Pasta Primavera Fusilli

Serving: 475 g

Ingredients

• pasta140 g
• chicken breast130 g
• asparagus70 g
• peas50 g
• zucchini60 g
• parmesan15 g
• olive oil10 g

Recipe steps

1. Cook the fusilli, adding the asparagus and peas for the final 2 minutes, then drain and reserve pasta water.
2. Sear the sliced chicken in the olive oil until golden and cooked through.
3. Add the diced zucchini and lemon zest and cook 3 minutes more.
4. Tip in the pasta and vegetables with a splash of pasta water and toss to emulsify.
5. Finish with the parmesan, black pepper and a squeeze of lemon.

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