Chicken With Pesto Courgetti And Butternut Squash..

Chicken With Pesto Courgetti And Butternut Squash. A moreish, delicious dish for under 500 calories.

Serves: 4 

Preparation and Cooking Time: 30 minutes

Ingredients:

• 350g butternut squash, peeled and diced in cubes
• 500g courgette, spirilazed
• Sea salt flakes & ground black pepper
• 200g roasted chicken breast, cut into pieces 
• Squeeze of lemon juice

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:

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Take a small baking tray and roast the butternut squash with a splash of oil, salt & black pepper. Cook until tender and slightly caramelised and brown in colour (around 10 minutes).
3. Prepare the courgetti with a spiralizer and place it in a large sauce pan or bowl of water to stop it browning.
4. 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 a puree is formed. 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.
5. 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.
6.  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.
7. Serve immediately and garnish with extra pine nuts, parmesan cheese and cracked black pepper.

About this post: This recipe was provided by Rachel's. No Payment was received.