Butternut pumpkin noodles with chicken, apples and thyme
Pumpkin, butternut, raw
250 g, peeled, spiralized into noodles (about 1 ½ cups)
½ medium, chopped
1 individual, sliced
Cooked skinless chicken breast
80 g, diced
Chicken stock cube
¼ individual, gluten-free variety, to make ¼ cup (60ml) chicken stock
1½ tsp, chopped
Fresh lemon rind
½ tsp, finely grated
1½ tbs, toasted, chopped
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over medium heat.
- Add pumpkin “noodles”, apple, and shallot, cover and cook for about 3 minutes or until softened slightly, stirring occasionally.
- Stir in turkey, stock and thyme. Season with salt and pepper and cook, uncovered, stirring occasionally, for 2-3 minutes or until noodles are tender.
- Stir in lemon zest and sprinkle with walnuts.