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Pesto chicken courgetti

Here is a high protein, high veg, lower starchy carb option of a classic pasta dish. Swapping out usual pasta or spaghetti for courgetti, is a great way of reducing the calories of a dish whilst keeping the volume high and adding in some fibre & vitamins and minerals too. But I do say, if you don't like courgetti, don't force yourself to have this one (life is too short for food you don't enjoy), I really like it so it's an easy swap for me on some occasions, or I sometimes go half and half, so half courgetti and half pasta.

Ingredients (serves 2):

  • 2 chicken breasts

  • 2 large courgettes

  • 2 tbsp pesto (any!)

  • 2 tbsp pine nuts

  • 2 big handfuls of rocket

  • grated parmesan to serve


  • Preheat oven to 200 degrees / 180 fan

  • Bake the chicken for 20-30 mins until the juices run clear

  • Whilst the chicken is cooking, grate the courgette using the largest slicer on your grater in to long strips, or a spiraliser.

  • Put the courgetti in a pan, season and cook for 3-4 mins (without water)

  • When the chicken is ready, remove from oven and roughly shred using two forks

  • Add the chicken to the courgetti, along with the pesto and pine nuts, adding any extra seasoning if required

  • Serve on a bed of rocket leaves and top with the grated parmesan

  • Enjoy!

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