Farfelle with chicken and courgette

I have to admit that my Mother is the best when it comes to pasta. This is the second recipe of hers that I’ve used. I remember the first time she made it for us. She used multi-colored fusilli that easily rolled around your plate and made the whole dish playful. I still can smell the garlic browning in the olive oil and the smoked cheese melting away in the hot oven. That was a perfect Sunday for me.


400 g chicken breast fillet

1 large onion, finely chopped

7 cloves of garlic, mashed

1 tablespoon of olive oil

4 courgette

150 g asparagus, young

300 ml single cream

50-100 ml water

zest and juice of 1 lime

salt and pepper


300 g farfalle

1 tablespoon of olive oil

small bunch of parsley
Slice up the chicken breast into small stripes then season with salt and pepper.

Prepare the vegetables by chopping them into cubes. Brown the onion in the olive oil, add the garlic and the chicken. Cook for 10 minutes on high temperature, stir regularly. Add the vegetables and after 5 minutes add the single cream, water and the zest and the juice of a lime. Season with salt. Stir gently for a few minutes, cover with the lid then cook on low for 25 minutes.

Cook the pasta in salted water, drain well then brown on olive oil. Finely chop the parsley then add the the pasta, stir for a few minutes.

Cooking time: 50minutes

Cooking time:40 prep time:10

Tip: Mix the pasta with the chicken, put in a deep tin and bake it for 10 minutes with some cheese on the top

Calories and nutrition:

Calories: 743 Carbs:66.9 Protein:64.8 Fat:25.3


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