Ingredients

• 100g skinless chicken breast, cut into small chunks
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• freshly ground black pepper, to taste
• olive oil spray
• 100g short pasta shapes eg. casarecce, penne, rigatoni,
• cooked until al dente
• 100g broccolini, cut into 8cm lengths
• 100g snowpeas, washed and trimmed
• 1/2 zucchini, sliced
• 2 spring onions, finely sliced
• 500ml Heartactive
• 2 tablespoons cornflour
• 1/4 cup finely grated Cracker Barrel Vintage Light
• 1/2 cup fresh basil leaves, finely shredded
• extra shredded basil and cracked black pepper, for garnish

Method

1. Combine chicken, lemon rind and juice, garlic and black pepper in a small bowl. Spray a small pan lightly with olive oil and panfry chicken until just cooked through, remove.
2. Add broccolini snowpeas and zucchini to the pan, with 1/4 cup water, cover and allow to steam through for 2-3 minutes, add chicken and spring onions to the pan, toss to combine.
3. Mix 1/4 cup HeartActive with cornflour to form a smooth paste. Bring remaining HeartActive to a gentle simmer and then whisk in cornflour mixture until thick and smooth. Stir in vegetable and chicken mixture, cheese, pasta and basil.
4. Divide pasta between bowls and sprinkle with extra shredded basil and ground black pepper.

Save some of the cheese to sprinkle over the top of the pasta if desired.

Try some other green vegetables in this pasta, baby spinach, peas and asparagus work well.