Creamy Lemon Chicken Pasta Primavera

Ingredients

• 500 g (1lb) chicken breasts
• 2 tbsp flour (seasoned with salt, pepper and garlic powder )
• 1 tbsp butter
• 1 tbsp oil
• 1 lemon (sliced )
• 1/2 onion (finely chopped)
• 4 garlic cloves (crushed )
• 300 g (10oz) zucchini (/ summer squash )
• 100 g (3.5oz) asparagus (sliced into 5cm/2in pieces)
• 100 g (3.5oz) green beans (sliced into 5cm/2in pieces)
• 2 tsp Italian seasoning / Italian herbs
• 1 cup cream
• 1-2 tsp lemon juice
• 2 tbsp Parmesan (grated )
• 500 g (1lb) pasta
• fresh parsley and basil (to serve )

Instructions

1. 1

   Place the chicken on a cutting board in front of you.

2. 2

   Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).

3. 3

   Season flour with salt, pepper and garlic powder (optional).

4. 4

   Coat the chicken with the flour.

5. 5

   Heat a large pan over medium heat. Add the butter and oil to the pan.

6. 6

   Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.

7. 7

   Cook the lemon slices for a minute per side then remove.

8. 8

   In the same pan, add another small knob of butter then add the onion and garlic.

9. 9

   Saute for a few minutes then add the zucchini, asparagus and green beans.

10. 10

    Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.

11. 11

    Simmer until the sauce has reduced slightly and the vegetables are cooked.

12. 12

    Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.

13. 13

    Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.