Recipe

Solo: Chicken & Courgette Alfredo

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

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serves 1

2
2
¼
¼ tsp
½ clove
50ml
20g
¼ tbsp
3g
.
.

ingredients

chicken breasts – cut into cubes (2cm)
courgettes
onion - peel and chop finely
mixed herbs
garlic – crush, peel and chop finely
cream
parmesan - grate finely
Dijon mustard
parsley – chop
salt & black pepper (from your pantry)
olive oil (from your pantry)

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)

Method

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.