This is a fantastic low carbohydrate and nutrient rich version of Italian spaghetti. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. When was the last time regular spaghetti gave you this much goodness?
1 Chilli, deseeded and sliced finely
Basil, leaves removed and stalks finely chopped
3 garlic cloves, crushed
Punnet cherry tomatoes, halved
1 tbsp Tomato paste
2-3 zucchini
3 eshallots, chopped
1 cup Mushrooms, sliced
1 Capsicum, cut in strips
1 cup Water
2 Chicken breasts, diced
2 tbs coconut oil
A julienne peeler makes the spaghetti element of this dish very easy! Or get an awesome Vege Twister like this one from Our Mammoth Kitchen click here If you don’t have one you can just slice the zucchini lengthways into thin slices and then create “spaghetti” like strips. Wash the zuccini’s and “spaghetti” them with your knife or julienne peeler and set aside. In a fry pan, heat 1 tbs coconut oil and brown chicken until it is about 3/4 cooked. Remove from pan and set aside. In the same frypan, heat 1 tbs coconut oil and cook chilli, garlic and basil stems for a few minutes, add tomato paste and cook for 2 more minutes. Add water, simmer for 2 more minutes, add tomatoes, mushroom and capsicum and cook until mushrooms and capsicum are cooked. Add the zucchini and chicken stir gently to combine all elements, cook for a few minutes until zucchini is al dente and serves with basil leaves on top.
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