Chicken and zucchini noodles
skinless chicken breast
500 g, (2x250g fillets) halved horizontally
1 clove(s), crushed
3 large, cut into 'noodles'
2 tbs, leaves
1 medium, cut into wedges
- Heat a large, non-stick frying pan over medium heat. Cook pine nuts, stirring, for 1 minute or until golden. Transfer to a plate and set aside to cool
- Line pan with a round of baking paper and heat over medium-high heat. Cook chicken for 3 minutes each side or until lightly golden and cooked through. Transfer to a plate and cover with foil to keep warm.
- Remove paper. Cook garlic in the same pan, stirring, for 10 seconds. Add zucchini with a splash of water and cook, tossing gently, for 2 minutes or until just tender.
- Divide chicken and zucchini noodles between serving plates.Top with pine nuts and basil. Serve with lemon wedges