POLOKWANE – Combining these three flavours together will provide you with a meal that packs a powerful flavour punch.
Ingredients
- 1 x KNORR Chicken Stock Pot
- 30ml basil pesto
- 30ml olive oil
- 4 chicken breasts, sliced into strips
- 1 clove garlic, crushed
- juice and zest of one lemon
- 300g penne, cooked
- 8 courgettes, sliced
- 250ml cream
- parmesan to serve, grated
Method
- Heat the oil in a large heavy-based pan
- Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
- Stir through the basil pesto, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
- Bring to the boil, reduce heat and simmer for 5 minutes
- Serve with penne and grated Parmesan
This recipe was provided by What’s for Dinner.
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