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.
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.
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.
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.
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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