Lemony Creamy Chickeny Pasta

This yummy little thing will serve 3 and takes about 1 hour from start to serving.



300g/10 OZ dried pasta
1 boneless chicken breast
1 375g can of Carnation lite evaporated milk
1 onion
1 large courgette (zucchini)
1 large handful of baby spinach leaves
Fresh chopped chives and parsely
1 large lemon
Salt & pepper
Oil
Parmesan cheese


Fill a large pot with water, salt the water and bring to a simmer.
Dice the onion and cook on low/medium heat in a tablesoon of oil till soft and transparent. Do not brown.
Add the tin of evaporated milk (just the milk not the tin) to the onion and simmer gently stirrring regularly as the sauce thickens.
Slice the chicken breast and cut slices in half. Zest the lemon and put the zest and the juice into a bowl with 2 tablespoons of oil, mix and toss the chicken pieces in the mixture till well coated. Leave to stand in the marinade till ready to cook.
20 mins before service the sauce should have reduced by about a third. Bring the pasta water to the boil, add pasta and cook as per packet instructions.
Heat a small pan and cook the chicken and marinade until chicken is well browned. Add grated courgette, spinach, salt & pepper and herbs to your sauce mix. Reduce heat to low and cook for 10 mins.
Drain the pasta, add the chicken to your sauce and serve with plenty of fresh grated parmesan cheese and black pepper.