Name: Pesto chicken and brown mushrooms on zucchini noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 chicken breast fillets cut into strips; 400 g brown mushrooms sliced; 3 pesto basil; 1/2 tsp garlic cloves, crushed; salt and freshly ground black pepper to taste; 500 g courgettes spiralised, blanched; parmesan cheese to serve; fresh basil to garnish

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Ingredients (8)

2	chicken breast fillets — cut into strips
400 g	brown mushrooms — sliced
3	pesto — basil
1/2 tsp	garlic — cloves, crushed
	salt and freshly ground black pepper — to taste
500 g	courgettes — spiralised, blanched
	parmesan cheese — to serve
	fresh basil — to garnish

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Method:

First off, heat the olive oil in a wok and saute the chicken until cooked.

Add the mushrooms and saute for another 5 minutes.

Add the basil pesto and garlic and mix it through.

Season with salt and black pepper.

After thinly slicing or spiralling the zucchini, bring two cups of salted water to a boil and blanch for two minutes. Drain.

Arrange the zucchini noodles on a serving platter and top with sautéed chicken and mushrooms.

Serve with parmesan cheese and fresh basil.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.

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