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.

Ingredients

• 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

Method

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.