|500 g||farfalle pasta|
|4||chicken breast fillets — cooked and shredded|
|4||garlic — cloves, minced|
|500 g||courgettes — grated|
|1/2 cup||fresh basil — chopped|
|black pepper — freshly ground|
|250 g||crème fraîche|
|1/2 cup||milk — full cream|
|100 g||parmesan cheese — grated|
|2 tbsp||olive oil|
|1 tsp||lemon zest — grated|
Preheat oven to 180°C.
Heat olive oil in a frying pan and sauté garlic and zucchini for 2 minutes. Add basil and season well.
In a large bowl, whisk together the crème fraîche, milk and half the Parmesan. Season well.
Add the pasta, chicken and zucchini to the crème fraîche sauce and toss well to combine. Transfer to a baking dish or individual ramekins.
Top with remaining Parmesan; bake for 20 minutes. Turn on the grill for 2 minutes for a golden brown crust.