Quick Quick Chicken Banting pasta

Quick Quick Chicken Banting pasta

This beautiful Banting-friendly “pasta” dish adds more flavour and texture. You’ll wonder why you ever bothered with traditional pasta recipes after you try this.

YIELDS 4 Servings PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME1 hr

  • 12 deboned chicken thighs, cut into 3 and seasoned well with salt and pepper
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 stalk of celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup cream
  • 1 tsp dried Italian herbs
  • 1 tbsp dijon mustard

for the pasta

  1. 600 g courgettes, sliced into ribbons with a potato peeler
  2. 3 tbsp butter
  • Melt the butter in a large pan and brown the chicken until it is golden. Remove from the pan and set aside.
  • Turn the heat down to medium and add the onion, leek, celery and garlic to the pan and gently fry until they are soft.
  • Add the white wine and let it simmer and reduce by half.
  • Add the chicken stock and let it simmer for 5 minutes.
  • Finally add the cream, dried herbs and mustard and let the sauce simmer for a few minutes.
  • Add the chicken to the sauce and cook for 5 minutes.
  • To make the noodles: Melt the butter in a large frying pan and toss the courgette through. Keep frying until the courgettes are warmed through. This should be quite quick.
  • Serve the chicken poured over the courgettes.

Source: Real Meal Revolution


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