Cooking lesson number three with Emma!
Emma told me that she really likes mozzarella and courgette (zucchini for you Aussies), so for our third cooking lesson we cooked pasta with chicken, mozzarella and courgette. However, we decided on tasting it that it was a bit too bland for our liking and just a little bit too dry. I asked Emma what she thought we could have done differently and she came up with adding some lemon juice and some paprika; she tried this adapted recipe a couple of days later and apparently it was delicious.
The recipe given below is with Emma’s amendments. Enjoy.
These amounts feed one person – double it if you are cooking for a friend.
- 1 cup of pasta
- A tablespoon of olive oil
- Diced Chicken
- ½ Courgette
- 2 tablespoons lemon juice
- 1/2 teaspoon paprika (you can add more if you like)
- 1 tablespoon of Green pesto
- ½ Mozzarella ball
- Salt and pepper
Heat a tablespoon of oil in a frying pan, add the chicken, paprika and a grind of pepper and fry it stirring frequently. Chop the courgette into rounds. When the chicken is sealed (cooked on the outside) add the courgette and lemon juice and continue to stir. Turn the heat down if the chicken starts to stick to the pan.
While the chicken is cooking boil the kettle for the pasta. Put the pasta in a saucepan with a grind of salt and a tiny splash of oil, add the boiling water and give it a little stir so that the pasta doesn’t stick together. Cook on a medium heat.
Next, slice the mozzarella ball into circles.
When the pasta is cooked drain it and then put it back in the saucepan along with the Pesto, give it a good stir.
Check that the chicken is cooked all the way through by taking the biggest piece and cutting it in half.
Put the pasta onto a plate, arrange the mozzarella on top, and then put the chicken and courgette on top of that – the heat from the pasta and the chicken will make the mozzarella nice and melty.