Pâtes au poulet et aux courgettes

Ingrédients

• 1 lb (500g) chicken breasts
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb (250g) zucchini (julienned )
• 3 garlic cloves (crushed )
• 2 tsp fresh thyme
• 1 cup cream
• 1-2 tsp lemon juice
• salt and pepper (to taste )
• 1 lb (500g) pasta

Préparation

1. 1

   Half the chicken breasts horizontally, resulting in two thin fillets.

2. 2

   Season flour with salt and pepper then dip each chicken fillet into the flour mixture, making sure both sides are covered.

3. 3

   Heat a large pan over medium-high heat and add a splash of olive oil.

4. 4

   Cook the chicken fillets until golden brown on both sides and cooked through (approximately 2-3 minutes per side). Remove from the pan and set aside.

5. 5

   Julienne the zucchini and set aside. In the same pan you cooked the chicken in, saute the garlic and thyme for 30 seconds.

6. 6

   Add the zucchini and cook for 2 minutes, stirring regularly.

7. 7

   Pour in the cream and lemon juice and cook for 4-5 minutes until the sauce has thickened slightly. Season with salt and pepper.

8. 8

   Place the chicken back in to the pan and allow to reheat.

9. 9

   Serve the zucchini and chicken with pasta of your choice.