Rocket Pesto Chicken with Zuc­chini Spaghetti

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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.

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