Char-grilled courgette and chicken pasta

Rotisserie chicken is the key to getting this char-grilled courgette and chicken pasta recipe on the table in just 25 minutes. Serve for an easy, delicious weeknight meal

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 500 gram bow tie pasta
  • 4 courgettes, thinly sliced
  • 125 gram shaved prosciutto, torn
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 garlic cloves
  • 1 1/2 cup shredded rotisserie chicken
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/4 cup shredded basil leaves, plus extra leaves to serve
  • 1/2 cup shaved parmesan to serve


  • 1
    In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well. Transfer to a large bowl.
  • 2
    Preheat a char-grill pan or barbecue grill on high. Lightly spray courgette slices with oil. Char-grill for 1-2 minutes each side until tender and light grill marks appear. Transfer to a plate.
  • 3
    Cook prosciutto in a heated nonstick frying pan for 1-2 minutes until crispy. Break into pieces.
  • 4
    In a jug, whisk oil, lemon juice and garlic together, then season to taste.
  • 5
    Add courgette, chicken, tomatoes and basil to pasta. Drizzle with dressing and toss well.
  • 6
    Divide between serving bowls. Serve topped with basil leaves, prosciutto and shaved parmesan.


For variation, replace chicken with drained and flaked tuna.