Creamy Lemon and Chicken Shells

1. Grate the zucchini. Chop the garlic and the parsley. Zest the lemon and cut it in half.

2. Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes or until tender. Before draining, keep around 1 cup of the pasta cooking water. Drain.

3. In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken and break into pieces. Season with salt and pepper and cook for 5-6 minutes.

4. In the same pan, add the zucchini and the garlic. Cook another 2-3 minutes. Add the capers, the cream and a little of the pasta cooking water. Lower the heat and simmer for 3-4 minutes. Add the pasta, the lemon zest, the lemon juice, to taste and half of the grana padano. Mix well.

5. Garnish the pasta with the parsley and the rest of the grana padano. Bon appétit!