Rocket Pesto Chicken with Zucchini Spaghetti
SERVES 4 PREP 15 minutes COOK 5 minutes NUTRITION 1981kJ; 20g fat (7g sat);
18g protein; 31g carbohydrate; 9g fibre a serve TRADITIONAL COMPARISON 2798kJ; 31g fat (17g sat); 15g protein; 57g carbohydrate; 8g fibre a serve COST $3.50 a serve
4 large zucchinis
1/3 cup flaked almonds, toasted
11/2 cups baby rocket leaves
1/3 cup loosely packed basil leaves
1/3 cup freshly grated parmesan
1 clove garlic, chopped
1/3 cup light olive oil
1/4 cup warm water
Cooking oil spray
2 cups cooked skinless shredded chicken 1 fresh long red chilli, thinly sliced
Using a vegetable peeler, cut zucchini into ribbons. Stack zucchini ribbons on a clean work surface. Cut into long matchsticks.
To make pesto, process almonds until finely chopped. Add rocket, basil, parmesan, garlic and oil; process until just combined. With motor running, gradually add the warm water until combined and smooth.
Spray a large frying pan with oil. Heat over moderate heat. Add zucchini; cook and stir for 3 minutes or until tender. Add chicken; cook and stir for a further minute or until heated. Remove from heat. Add pesto; toss to combine. Serve sprinkled with chilli.