Ingredients

• 375g Coles Fettuccini Pasta
• 2 Coles Australian RSPCA Approved Chicken Breast Fillets
• 1 tablespoon olive oil
• 300g pkt Coles Australian Broccoli & Cauliflower Rice*
• 1 zucchini, thinly sliced
• 2 garlic cloves, crushed
• 2 spring onions, thinly sliced
• 1 tablespoon lemon zest
• 1 teaspoon dried chilli flakes (optional)
• 300ml Bulla Cooking Cream
• 1 cup (80g) parmesan
• 1/3 cup flat-leaf parsley leaves

Method

• Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
• Step 2 Meanwhile, heat a frying pan over medium heat. Brush the chicken with oil. Season. Cook for 7 mins each side or until cooked through. Cover with foil. Set side for 5 mins to rest. Thinly slice.
• Step 3 While the chicken is resting, cook the broccoli and cauliflower rice and zucchini in the frying pan over high heat, stirring, for 5 mins or until tender. Stir in the garlic, spring onion, lemon zest, chilli flakes, if using, and cooking cream. Cook for 2 mins or until heated through. Stir in half the parmesan
• Step 4 Add the pasta to the cream mixture in the pan and toss to combine. Divide among serving bowls. Top with chicken and sprinkle with parsley and remaining parmesan to serve.