Chicken and butternut corgetti

If you haven’t yet bought a spiralizer, then it’s time to get one in your life. And if you’ve never heard of this clever gadget before then allow us to explain. Instead of making traditional pasta dishes using carb-laden pasta, you can ‘spiralize’ all sorts of vegetables to create something with a similar look and texture to accompany your sauces. Like this butternut squash and chicken dish, which is packed full of protein and veg and will fill you up for less than 500 calories.

Ingredients (serves 4)

350g butternut squash, peeled and diced in cubes

500g courgetti, spiralized

Sea salt flakes
Ground black pepper

200g roasted chicken breast, cut into pieces

Squeeze of lemon juice

For the pesto:

2 large garlic bulbs

100g or a large bunch of fresh basil

100g pine nuts, extra for serving

100ml extra virgin olive oil, extra for cooking

100g grated parmesan cheese, extra for serving

150g Rachel’s Greek Style Low Fat Yogurt

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Take a small baking tray and roast the butternut squash with a splash of oil and a little salt and black pepper. Cook for around 10 minutes until tender, slightly caramelised and brown in colour.

Prepare the courgetti with a spiralizer and place it in a large saucepan or bowl of water to stop it from browning.

Meanwhile, prepare the pesto in a small processor or with a pestle and mortar. Chop and crush the garlic, basil and pine nuts and use some of the oil to loosen the mixture. Blend until it forms a puree. Turn out into a bowl and stir in the parmesan and yogurt. Add more oil if required, then add the lemon juice, taste and season.

Take a large deep sauté pan and add a splash of oil, then add a handful of courgetti and stir around as this begins to soften, then add another handful.

Add the roasted chicken and 3 large tablespoons of the pesto sauce. Stir in the roasted butternut squash and continue to cook until the chicken is heated through.

Serve immediately and garnish with extra pine nuts, parmesan cheese and cracked black pepper.

Recipe courtesy of Rachel’s Organic