Grilled Paillard of Chicken with Penne Pasta, Courgettes, Peppers & Mint

Mon, 9 April 2018

Grilled Paillard of Chicken with Penne Pasta, Courgettes, Peppers & Mint

Serves 4

Ingredients

For the Chicken

4 X 150g skinless chicken breasts

1 tsp fresh thyme

2 garlic cloves, crushed

Zest & juice of 1 lemon (Keep zest for later)

1 tbsp olive oil

Pinch of pepper

For the Penne Pasta

250g red peppers

175g penne pasta

1 tbsp olive oil

150g courgettes

100g red onion

1 garlic clove, finely chopped

100ml chicken stock

15g fresh mint leaves

Zest of 1 lemon (from above)

1 tbsp freshly grated Parmesan cheese

15g fresh parsley, chopped

Method

- To prepare the chicken, lay each chicken breast between two sheets of cling film and beat with a rolling pin to flatten. Mix all the other ingredients together in a bowl, and add the chicken breasts, turning to coat them fully. Cover the bowl with clingfilm and leave to marinate for a few hours.

- Preheat the oven to 200C / 400F / Gas 6. Coat the peppers in a little olive oil & roast in an ovenproof dish for 15 minutes. Then let the peppers cool and dice them.

- To cook the chicken, heat a griddle pan or frying pan until smoking hot. Season the chicken with a little pepper and then add to the pan. Cook for at least 5 minutes on each side, and until fully cooked.

- To prepare the pasta, bring a large pot of water to the boil, add in the penne pasta and cook for 10-12 minutes. Drain and set aside.

- To prepare the vegetables, heat the oil in a large pan until hot and add the onion and garlic. Cook for 2 minutes. Then add the courgettes and cook for a further 2 minutes. Add the stock and then stir in the cooked pasta and add the chopped mint, zest of lemon and freshly grated parmesan cheese.

- Divide among plates and add the chicken breast on top. Garnish with fresh parsley.