Solo: Chicken & Courgette Alfredo

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Solo: Chicken & Courgette Alfredo

Chicken cooked in a garlic and mustard cream sauce with courgette ribbons and Parmesan.

Ingredients to serve 1

  • 2 x chicken breasts – cut into cubes (2cm)
  • 2 x courgettes
  • ¼ x onion - peel and chop finely
  • ¼ tsp x mixed herbs
  • ½ clove x garlic – crush, peel and chop finely
  • 50ml x cream
  • 20g x parmesan - grate finely
  • ¼ tbsp x Dijon mustard
  • 3g x parsley – chop
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Courgettes: Slice into long thin ribbons (lengthways) using a potato peeler.

Step 3

Chicken Alfredo sauce: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add the onion and sauté for 5 minutes until softened. Then add the garlic, chicken, mixed herbs. Season with salt and pepper. Cook for 35 minutes, stirring occasionally. Now add the cream and mustard and turn the heat down to medium and cook for another 5 minutes until chicken is cooked through. Then mix in HALF the parmesan, and the courgette ribbons. Cook for another minute. Season to taste with salt, pepper and lemon juice.

Step 4

Serve on a plate, topped with parsley, the rest of the parmesan, a crack of black pepper and a drizzle of olive oil.