500 g (1 lb) skinless chicken breast fillets, cut into thin strips
500 g (1 lb) courgettes, cut into thin slices
1 large onion, thinly sliced
2 teaspoons crushed garlic
4 tablespoons pine nuts
finely grated rind and juice of 2 lemons
8 tablespoons chopped tarragon
200 ml (7 fl oz) crème fraîche
grated Parmesan cheese
simple salad (optional)
Cook the penne in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender.
Meanwhile, heat the oil in a large frying pan and cook the chicken for 3–4 minutes until starting to turn golden. Add the courgettes and onion and cook for a further 5 minutes until golden and the chicken is cooked through.
Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon rind and juice, tarragon and crème fraîche and stir well until hot but not boiling.
Drain the pasta well, then add to the sauce and toss well to coat. Serve with grated Parmesan and a simple salad, if liked.