Courgette Pesto Pasta with Sundried Tomatoes and Chicken
This may look very fiddly but all you need to make the courgette into pasta is a julienne peeler. This is the one I use, as I know that some of them don’t really work, but this one is so easy and quick to use! Although, you can just use a normal peeler and have wider strips. With courgette spaghetti you don’t need to cook it, but the longer you leave it the more of the courgettes’ natural water comes out making it soggier like pasta really is. Nevertheless it is just as delicious if you want it straight away!
If you sub the chicken for mozzarella pearls this is a great and quick meal for a vegetarian, or a starter.
It is also a sneaky way to make those who aren’t particularly partial to vegetables being tricked into eating them. I for one have served this to kids and they were shocked to find that it wasn’t the real deal!
- 1/2 – 3/4 of a courgette (depending on how hungry you are and how big the courgette is)
- 1 chicken breast
- 1 tsp of pesto
- 5 cherry tomatoes
- a splash balsamic vinegar
- frylight oil
- 1 tsp of oregano
- Chopping board and sharp knife
- roasting tray
- frying pan
- Preheat the oven to 180 fan/ 200/ gas mark 7
- Chop your cherry tomatoes in half and place them on the roasting tray. Drizzle them with balsamic, sprinkle on the oregano and spray a couple of times with fry light oil. Put them in the oven for about 20 minutes.
- Whilst the tomatoes are cooking, chop your chicken into chunks and cook them in a frying pan on a medium heat. Not forgetting to season them!
- Next peel your courgettes in a bowl.
- Take the tomatoes out when cooked and mix in the courgette with the pesto and chicken and voila!