Penne pollo con zucchini.

K and I have just enjoyed an exceptionally tasty dinner. Since the recipe was of K’s own devising, and since we’ve got a bit of time to kill before Capote starts on Sky Box Office, I thought I’d blog the details for you. It’s cheap, it’s nutritious, it’s quick, it’s easy, it’s delicious, what’s not to like, well exactly.

Penne pollo con zucchini.
Serves two.


  • 100g penne pasta.
  • 1 large courgette, cut into match-sticks, approximately 0.5 cm wide.
  • 2 chicken breasts, cubed, approximately 2.5 cm wide. (I reckon they’re a bit smaller than that, but chef says not.)
  • 2 cloves of garlic, chopped.
  • A pinch of dried chilli flakes.
  • A lump of Parmesan cheese.
  • Olive oil, salt, pepper.

Boil the penne until al dente, drain it, and leave it to one side.

While the penne is boiling, fry the chicken in olive oil over a high heat, to get the surface golden brown. This should take about 5 minutes, maybe slightly less.

Throw in the sliced courgettes and stir, in order to brown and soften them slightly. Allow about 2-3 minutes for this.

Reduce the heat. Add the garlic and the chilli flakes, season with salt and pepper, and cook for a further 2 minutes.

Add the drained penne to the pan. Mix it in, until the pieces are coated in oil and have integrated with the chicken and courgettes.

Serve, from pan to plate. Add freshly grated Parmesan over the top, and an extra twist of black pepper.

Go on, try it. You can’t go wrong.

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