Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Cook your pasta in a non stick fry pan in water. Drain then set aside. Put pine nuts into the same very hot pan and shake over heat till golden brown. Set aside.
2. Put the pan back onto very high heat. When really hot put butter in then your chicken slices. Cook quickly on one side then turn the pieces over and cook the other. Put chicken aside.
3. In the same pan put your zucchini and carrot sticks. Put in enough water to JUST cover the veges. Turn down to a fast simmer. If it evaporates put a little more in. Cook about 4 minutes.
4. While that is cooking, mix the mashed garlic and chopped basil into the yogurt. Put veges aside.
5. Put pasta back into the hot pan. Add yoghurt mix and stir till heated then put onto your plate. Put veges on top. Put chicken on veges. Sprinkle with golden pine nuts. Grate lemon rind over the meal and finish with a generous squeese of lemon juice!
SOOO TASTY!
