A fresh, delicious summer family dinner featuring tender chicken, juicy cherry tomatoes, courgette and a light lemon and herb sauce. Made even better with our Free Range Chicken Bone Broth.
Cooking time: Approximately 30 minutes
Serves: 4
Difficulty: Easy
Broth: Little Bone Broth Co Free Range Chicken Bone Broth
Ingredients
• 350g penne or fusilli pasta
• 400g boneless chicken breast or thigh, sliced
• 250ml Little Bone Broth Co Chicken Bone Broth
• 1 courgette, diced
• 200g cherry tomatoes, halved
• 3 cloves garlic, crushed
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• ½ cup freshly grated Parmesan
• Handful fresh basil leaves
• Salt and pepper, to taste
Method
1. Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions, reserving half a cup of pasta water before draining.
2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
3. Add the sliced chicken and cook for 5–7 minutes until golden and cooked through (75°C internally). Remove and set aside.
4. Add the remaining olive oil, garlic and courgette to the pan. Cook for 3 minutes, stirring regularly.
5. Add the cherry tomatoes and dried herbs. Cook for another 2 minutes until the tomatoes begin to soften.
6. Pour in the Chicken Bone Broth and simmer for 3–4 minutes to develop the flavour.
7. Return the chicken to the pan along with the drained pasta, lemon zest and 1 tablespoon of lemon juice.
8. Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce.
9. Stir through the Parmesan and fresh basil. Season to taste and serve immediately with extra Parmesan.
A Little Bone Broth Tip
Our Free Range Chicken Bone Broth makes a delicious base for light summer pasta sauces. It adds savoury flavour without needing heavy cream, making it perfect for fresh, seasonal cooking.
Simple ingredients. Delicious meals. Real family cooking.
