• 140 g dried pasta Fusilli or similar
  • 1 tablespoon Rice Bran oil
  • 2 Chicken Breasts skinned and trimmed, cut into chunks
  • 2 garlic cloves, thinly sliced
  • 100g Cream Cheese
  • 30g finely chopped Tarragon
  • 1 med- large Courgette, coarsely grated
  • half a lemon, juiced


  • STEP 1
    Cook the pasta in salted boiling water following the packet instructions, until just tender.
  • STEP 2
    At the same time, using a large frying pan, heat the oil to fry the chicken on a high heat for 5 minutes, turning over and over until cooked. Add the garlic cook until browned then add the cream cheese, tarragon and courgette. Add pasta water, if needed to make sauce thin. Gently warm through.
  • STEP 3
    Drain the pasta, then toss together with the creamy chicken. Taste, season if required, then squeeze over the lemon juice.

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