Thursday, 8 October 2015

Chicken with Pesto Courgetti and Butternut Squash

Before you jump to conclusions that this might not be that great, let me just start by saying that my sister told me this was the best dinner I have ever made.

I personally think that some of these quantities are a little bit more than what you need so I would judge it by how many people you are cooking for!

You can whip up this meal in 30 minutes and there is a mere 397 calories per serving. But it is so filling that you wouldn’t know it which is great!

1 Butternut Squash, peeled and diced into cubes
3 - 4 Courgettes, spiralled
Sea Salt and Ground Black Pepper
2 Chicken Breasts, cut into small pieces
Squeeze of lemon juice

2 Large Garlic Cloves
A large handful of fresh basil
100g Pine Nuts
100ml Extra Virgin Olive Oil
100g Grated Parmesan
150g Rachel’s Organic Greek Style Low Fat Yogurt*

This recipe serves 4

  1. Pre-heat the oven to 200C
  2. Roast the butternut squash on a baking tray with a splash of oil, salt and black pepper. Cook until tender and slightly caramelised and brown in colour (around 20 minutes).
  3. Prepare the courgetti with a spiralizer.
  4. In a processor, put the chopped and crushed garlic, basil and pine nuts and use some oil to loosen the mixture. Blend to form a puree. Place in a bowl and stir in the yogurt and parmesan. Add more oil if required, then add the lemon juice and season.
  5. In a large deep sauté pan, heat up some oil and gradually add the courgetti, giving it time to soften.
  6. Add the roasted chicken and 3 large tablespoons of pesto. Stir in the roasted butternut squash and cook until the chicken is heated through.
  7. Serve immediately and garnish with pine nuts, parmesan and pepper.

This is so delicious! Let me know if you try it!


1 comment

  1. This looks so delicious! I really want to get myself a spiralizer - they look so good :) xx

    Sam // Samantha Betteridge


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