Chicken and zucchini noodles
The kids will love the tasty “green pasta”, an easy way to get them eating vegies without them even knowing!
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
VARIATION: Swap chicken for skinless turkey breast steaks.