This healthy ‘pasta’ dish is my go-to meal when I’m craving carbonara. The pesto delivers the fat (but the healthy kind) while paprika-dusted chicken gives a smoky protein hit without the concerns around processed meats like bacon. You could make this with a wholegrain pasta too, but I like using zucchini noodles (or zoodles) instead, to keep my daily vegetable intake up.


  • 1 chicken thigh, leftover from yesterday, thinly sliced

  • 2 small zucchini, spiralized

  • 1 clove garlic, crushed

  • 2 tsp extra virgin olive oil

  • pinch chilli flakes, to serve

  • sea salt and black pepper, to taste

  • Pesto

  • 1/2 cup basil leaves

  • 1 tb freshly grated romano

  • 1 tb extra virgin olive oil

  • 1 tsp pine nuts

  • 1 garlic clove, crushed

  • sea salt and black pepper, to taste


  • 1.

    Process your pesto ingredients in a blender or food processor. You may need to add a little extra oil as you go if it look too dry.

  • 2.

    Next, we’ll prepare the ‘pasta’. Heat the olive oil in a fry pan, add the garlic, and then the spiralized zucchini. Keep stirring it so that it softens but doesn’t overcook. It will only need a minute or two on a medium-high heat.

  • 3.

    Turn the heat off, add the pesto and the chicken to the pan while it’s still warm. Toss with tongs to combine well and coat the zucchini.

  • 4.

    Transfer to a container and refrigerate until you’re ready to eat.


This is another one that can easily be reheated at work, just add some chilli flakes first!

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