Crispy Zucchini & Chicken Pasta

The other day I went a little crazy at the grocery store, let's face it, the last few weeks I have been going crazy at the grocery store. It is the most fun I have all week and almost all the socialising I do is at the grocery store. Whether is be saying hello and goodbye to the cashier or politely reminding a certain age group to keep the 1.5 meter distance between us. Plus, I always get carried away with recipe ideas and buy up half the store...

This recipe has a light creamy sauce that drapes over the pasta perfectly. Although I love it, I don't normally cook with cream (especially because it is a calorie bomb when combined with pasta). But, when I saw that it was labeled as light- I just had to try it! I don't normally buy into the light option, because it isn't always healthy, however, there are strict regulations here in Germany and by looking at the nutrition label I could see that it was healthy and worth a try!

  Zucchini is such a versatile vegetable, you can make zoodles, use it as a pasta substitute in lasagna or even use it in your brownies! It also tastes great when sautéd with onions and chicken in a pan, along with some spices. I almost always have zucchini in the fridge, and I feel like it is going to be a star ingredient in this week's recipes.

Ingredients 

• 1/2 zucchini
• 1/2 yellow zucchini
• 1 onion
• handful of cherry tomatoes
• 500g cubed chicken 
• 500g light cream 
• Parmesan cheese for sprinkling
• salt & pepper for tasting

Instructions:

1. Put a pot of generously salted water to boil. In the meantime saute the onions and chicken in a pan. 
2. Add the zucchini and fry until crispy and golden. 
3. Pour the cream over the chicken and vegetables and bring to a simmer. 
4. Sprinkle parmesan cheese to melt into the sauce, save some to sprinkle onto the pasta later.
5. Drizzle some olive oil on the tomatoes and place in the oven at 150°C (300 °F) for 10 minutes. Once the pasta has been plated, place some tomatoes onto the plate and enjoy!