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

Share

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You may also like these

The Lifestyle Cafe

Cart

Your Cart is Empty

Back To Shop