Sauteed Courgettes with Chicken in a Napoli Tomato and Basil Sauce

Ingredients (10 servings)

Amount	Measure	Name
30	ml	Oil, Sunflower
50	g	FLORA Light 250g
600	g	Chicken, Supreme's sliced
400	g	Onions prepared & chopped
20	g	KNORR PRIMERBA Garlic Paste
0.8	kg	Courgettes prepared & sliced
150	ml	Wine, white
0.9	l	KNORR Collezione Italiana Tomato and Basil
0.03	g	Herb, basil fresh torn
0.03	g	Herb, parsley fresh chopped
750	g	KNORR COLLEZIONE ITALIANA Fusilli Tricolore

Preparation

Advance preparation
Prepare and slice chicken. Wash and prepare vegetables.

1. Cook pasta in simmering water, drain and refrigerate in a covered dish until required for use.
2. Heat oil and Flora to a high heat in a suitable sauté pan. Add onions, garlic and chicken and sauté until lightly browned all over.
3. Add courgettes and saute for a further 1-2 minutes.
4. Add wine and sauce to the pan, bring to the boil and simmer gently for 10 minutes.
5. Serve in a large bowl with Farfalle Tricolore or a choice of pasta from the KNORR Collezione Italiana Range. Garnish with chopped parsley & basil.