Lemon-Garlic Chicken Pasta with Zucchini and Peas
In the UK: Lemon-Garlic Chicken Pasta with Courgette and Peas
- 28 mintotal time
- $2.36£1.93a serving
- 712659calories
- 46 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden chicken, zucchini and peas tossed with pasta, garlic, lemon zest and olive oil in a light sauce.
Ingredients
Serves 4.
- 14 oz dried pasta (penne, rotini or spaghetti), short shapes
- 1½ cups frozen peas
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 zucchini, halved lengthways and sliced
- 4 garlic cloves, thinly sliced
- 1 lemon
- ¼ bunch parsley, chopped
- salt, to taste
- black pepper, to taste
- 4 tbsp olive oil
- 1 vegetable bouillon cube
- ¼ tsp red pepper flakes, for adults (optional)
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil. Cook the pasta following the packet time, adding the peas for the last 2 minutes. Keep a mug of the cooking water, then drain.
- Meanwhile, season the chicken with salt and black pepper, then wash your hands, board and knife. Heat 2 tablespoons of the olive oil in a large frying pan on medium-high heat and, using tongs, fry the chicken for 6–7 minutes, turning, until golden and cooked through with no pink inside (165°F). Using clean tongs, lift out.
- Add 1 tablespoon more oil and the zucchini and fry for 4 minutes until golden at the edges. Add the garlic and cook for 1 minute until fragrant but not brown.
- Crumble in the bouillon cube, add ½ cup (120 ml) of the pasta water and let it bubble for 1 minute. Add the pasta, peas and chicken, the zest and juice of the lemon and the rest of the oil and toss until glossy, adding a splash more water if needed. Scatter with the parsley, and the red pepper flakes for adults if using.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat until piping hot.
Ingredients
Serves 4.
- 400 g dried pasta (penne, fusilli or spaghetti), short shapes
- 200 g frozen peas
- 500 g chicken breast fillets, cut into bite-sized pieces
- 2 courgettes, halved lengthways and sliced
- 4 garlic cloves, thinly sliced
- 1 lemon
- ¼ bunch parsley, chopped
- salt, to taste
- black pepper, to taste
- 4 tbsp olive oil
- 1 vegetable stock cube
- ¼ tsp chilli flakes, for adults (optional)
Contains: gluten, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil. Cook the pasta following the packet time, adding the peas for the last 2 minutes. Keep a mug of the cooking water, then drain.
- Meanwhile, season the chicken with salt and black pepper, then wash your hands, board and knife. Heat 2 tablespoons of the olive oil in a large frying pan on medium-high heat and, using tongs, fry the chicken for 6–7 minutes, turning, until golden and cooked through with no pink inside (74°C). Using clean tongs, lift out.
- Add 1 tablespoon more oil and the courgette and fry for 4 minutes until golden at the edges. Add the garlic and cook for 1 minute until fragrant but not brown.
- Crumble in the stock cube, add 120 ml of the pasta water and let it bubble for 1 minute. Add the pasta, peas and chicken, the zest and juice of the lemon and the rest of the oil and toss until glossy, adding a splash more water if needed. Scatter with the parsley, and the chilli flakes for adults if using.
Leftovers: Keeps in the fridge for 2 days; eat cold or reheat until piping hot.
Nutrition per serving
| Calories | 712 |
|---|---|
| Protein | 46 g |
| Carbohydrate | 88 g |
| Fat | 19 g |
| Fiber | 7 g |
| Sodium | 727 mg |
| Calories | 659 |
|---|---|
| Protein | 46 g |
| Carbohydrate | 85 g |
| Fat | 18 g |
| Fibre | 7 g |
| Sodium | 501 mg |
Worked out from the ingredients, 411 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.36 a serving in the US (range $1.81–$3.13) and £1.93 in the UK (range £1.48–£2.55). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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