This dish is light, satisfying and super healthy.
I am a late starter to spiralising but now that I have started I completely see what others like about it. Great for those wanting to lower their carb intake but still enjoy meals that typically would have had pasta or rice bases.
- 3 tablespoons olive oil
- 4 Rangitikei chicken breasts, skinless and boneless
- salt and freshly ground black pepper
- 8 small vine ripened tomatoes
- 4-5 cups courgette noodles (made with a vegetable spiraliser)
- 4 tablespoons pesto
Heat a film of oil in a large frying pan over a medium heat.
Add the chicken, season with a sprinkle of salt, cover the pan and cook the chicken
for 5-6 minutes on each side until cooked through. Add tomatoes to the pan for the last 5 minutes of cooking. Remove the chicken and tomatoes from the pan and set aside.
In the same pan add the remaining oil and quickly cook the courgette noodles for 3-4 minutes, turning at times. Slice the chicken and add it to the noodles along with the pesto. Divide between 4 bowls and distribute tomatoes between each.
Season with salt and freshly ground black pepper and serve immediately.
*Sprialisers or sprializers as they may be written are widely available at a vast range of prices. See the selection on Fishpond.