Garlicky baby marrow & butter-basted chicken dance in a zesty tango with piquanté peppers & pops of peas, harmonised by silky sour cream and a citrusy squeeze of lemon juice. This dish promises a pasta-licious fusion that will have your taste buds dancing in delight!
Zucchini & Chicken Pasta
Zucchini & Chicken Pasta
with piquanté peppers & lemon juice
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Large Pasta Shells
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Peas
- Piquanté Peppers
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 18-20 minutes. Drain, return to the pot, and toss through a drizzle of olive oil.
PREPARATION STATION
Peel and finely slice ½ of the onion. Pat the chicken dry with paper towel and cut into bite-size pieces. Rinse and trim the baby marrow. Cut the baby marrow into bite-sized pieces. Peel and grate the garlic. Drain and roughly chop the peppers. Set all aside.
SAUTÉ THE ONION
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until soft, 8-10 minutes (shifting frequently). Remove from the pan, season, and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken until golden and almost cooked through, 1-2 minutes. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan with all the pan juices and add to the onions. Season and set aside.
GARLICKY BABY MARROW
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until slightly charred but al dente, 3-4 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
TOSS IT ALL TOGETHER
To the pot of pasta, toss through the peas, the sour cream, the lemon juice (to taste), and the onion & chicken mixture. Season and set aside.
GET NOSHING!
Plate up the hearty chicken pasta, scatter over the chopped peppers, and finish with the charred garlic baby marrow. Dig in, Chef!
Large Pasta Shells - 100g
Onion - 1
Free-range Chicken Mini Fillets - 150g
Baby Marrow - 200g
Garlic Clove - 1
Piquanté Peppers - 15g
NOMU Italian Rub - 10ml
Peas - 40g
Sour Cream - 40ml
Lemon Juice - 15ml
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 18-20 minutes. Drain, return to the pot, and toss through a drizzle of olive oil.
PREPARATION STATION
Peel and finely slice the onion. Pat the chicken dry with paper towel and cut into bite-size pieces. Rinse and trim the baby marrow. Cut the baby marrow into bite-sized pieces. Peel and grate the garlic. Drain and roughly chop the peppers. Set all aside.
SAUTÉ THE ONION
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until soft, 8-10 minutes (shifting frequently). Remove from the pan, season, and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken until golden and almost cooked through, 1-2 minutes. You may need to do this step in batches. In the final minute, add all the chicken back to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan with all the pan juices and add to the onions. Season and set aside.
GARLICKY BABY MARROW
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until slightly charred but al dente, 3-4 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
TOSS IT ALL TOGETHER
To the pot of pasta, toss through the peas, the sour cream, the lemon juice (to taste), and the onion & chicken mixture. Season and set aside.
GET NOSHING!
Plate up the hearty chicken pasta, scatter over the chopped peppers, and finish with the charred garlic baby marrow. Dig in, Chef!
Large Pasta Shells - 200g
Onion - 1
Free-range Chicken Mini Fillets - 300g
Baby Marrow - 400g
Garlic Clove - 1
Piquanté Peppers - 30g
NOMU Italian Rub - 20ml
Peas - 80g
Sour Cream - 80ml
Lemon Juice - 30ml
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 18-20 minutes. Drain, return to the pot, and toss through a drizzle of olive oil.
PREPARATION STATION
Peel and finely slice 1½ of the onions. Pat the chicken dry with paper towel and cut into bite-size pieces. Rinse and trim the baby marrow. Cut the baby marrow into bite-sized pieces. Peel and grate the garlic. Drain and roughly chop the peppers. Set all aside.
SAUTÉ THE ONION
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until soft, 10-12 minutes (shifting frequently). Remove from the pan, season, and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken until golden and almost cooked through, 1-2 minutes. You may need to do this step in batches. In the final minute, add all the chicken back to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan with all the pan juices and add to the onions. Season and set aside.
GARLICKY BABY MARROW
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until slightly charred but al dente, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
TOSS IT ALL TOGETHER
To the pot of pasta, toss through the peas, the sour cream, the lemon juice (to taste), and the onion & chicken mixture. Season and set aside.
GET NOSHING!
Plate up the hearty chicken pasta, scatter over the chopped peppers, and finish with the charred garlic baby marrow. Dig in, Chef!
Large Pasta Shells - 300g
Onions - 2
Free-range Chicken Mini Fillets - 450g
Baby Marrow - 600g
Garlic Cloves - 2
Piquanté Peppers - 45g
NOMU Italian Rub - 30ml
Peas - 120g
Sour Cream - 120ml
Lemon Juice - 45ml
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 18-20 minutes. Drain, return to the pot, and toss through a drizzle of olive oil.
PREPARATION STATION
Peel and finely slice the onions. Pat the chicken dry with paper towel and cut into bite-size pieces. Rinse and trim the baby marrow. Cut the baby marrow into bite-sized pieces. Peel and grate the garlic. Drain and roughly chop the peppers. Set all aside.
SAUTÉ THE ONION
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced onion until soft, 12-15 minutes (shifting frequently). Remove from the pan, season, and set aside.
BUTTERY CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken until golden and almost cooked through, 1-2 minutes. You may need to do this step in batches. In the final minute, add all the chicken back to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan with all the pan juices and add to the onions. Season and set aside.
GARLICKY BABY MARROW
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until slightly charred but al dente, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
TOSS IT ALL TOGETHER
To the pot of pasta, toss through the peas, the sour cream, the lemon juice (to taste), and the onion & chicken mixture. Season and set aside.
GET NOSHING!
Plate up the hearty chicken pasta, scatter over the chopped peppers, and finish with the charred garlic baby marrow. Dig in, Chef!
Large Pasta Shells - 400g
Onions - 2
Free-range Chicken Mini Fillets - 600g
Baby Marrow - 800g
Garlic Cloves - 2
Piquanté Peppers - 60g
NOMU Italian Rub - 40ml
Peas - 160g
Sour Cream - 160ml
Lemon Juice - 60ml
Woolies Products in this dish
