Chicken ‘zoodles’ with lemon pesto
Ingredients
- 1/3 cup basil pesto
- 2 tbs lemon juice
- 200g spaghetti
- 3 medium zucchini, sliced into thin ‘noodles’ (see tip)
- 500g chicken breast stir-fry strips
- 250g punnet cherry tomatoes
- 2 tbs pine nuts, toasted
- 2 tbs shaved parmesan
Method
Step 1: Preheat oven to 200°C. Line a baking tray with baking paper. Scatter the tomatoes over tray. Spray with oil and season with cracked black pepper. Bake for 15 minutes, or until just blistered.
Step 2: Mix the pesto and lemon juice. Toss a third of the pesto mixture through the chicken to marinate, and set remaining pesto aside.
Step 3: Cook pasta according to the packet instructions. Drain well.
Step 4: Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken, stirring, for 5 minutes, or until cooked through. Transfer to a plate and keep warm. Add the zucchini noodles to the pan and stir-fry for 1–2 minutes, or until just tender.
Step 5: Toss chicken, tomatoes and remaining lemon pesto through spaghetti and zucchini noodles. Divide among 4 serving plates, and sprinkle with pine nuts and shaved parmesan, to serve.
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Recipe Info
Tip: Use a spiraliser or V-slicer to cut zucchini, or slice with a peeler. You can also buy pre-cut zucchini ‘noodles’ in some supermarkets.