Around 4 people
A low fat gluten and wheat free dish best cooked in a large frying pan or wok and easily adaptable to eat throughout the week.
45ml/3 tbsp olive oil
2 garlic cloves, peeled and crushed
225g/8oz chicken breasts (approx. 2 breasts, skin removed and cut into fine strips)
2 lemons, grated rind and juice of
1 bunch spring onions finely chopped
½ pepper(s) red and yellow, seeds removed and sliced.
1 courgette trimmed and cut into rounds
1 pinch salt
1 pinch ground black pepper
30ml/2 tbsp fresh basil roughly chopped
15ml/1 tbsp Parmesan cheese grated
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1.Stir-fry the garlic and chicken in half the oil for 5 minutes.
2.Transfer to a warm plate and pour over lemon juice and rind.
3.Stir-fry vegetables in the remaining oil for 5 minutes. Return chicken with the juices to the pan along with cooked Glutafin pasta and all the remaining ingredients except the Parmesan.
4.Cook for a further 2 minutes until hot. Transfer to serving plates and sprinkle with the grated Parmesan cheese.
5.Adding a dash of dry white wine to the dish at the end of cooking will add further depth of flavour