ZUCCHINI & CARROT PASTA WITH CREAMY CHICKEN SAUCE
1 whole avocado
1/2 a cucumber
6 small zucchinis
3 handfuls of fresh baby spinach
1 clove of garlic
1 fresh lemon, squeezed
1 teaspoon of coconut oil
1/2 a butternut pumpkin
600 grams of free range or organic chicken breast, sliced
250 grams of ricotta cheese
Preheat oven to 160°C.
cut the pumpkin into small pieces, place on a baking tray sprayed with olive oil and sprinkle with salt & pepper.
bake the pumpkin for approx 20 – 30mins
spiral the zucchinis and carrots using a GEFU Spirelli or Savannah julienne peeler, so it looks similar to spaghetti
cut the cucumber into chunks
In a non stick fry-pan or saute pan, on medium heat, melt the coconut oil
place the chicken into the pan and squeeze 1/2 of a lemon over the chicken
fry the chicken until cooked through
place all the other ingredients into a food processor or vita mix and blend to make a creamy sauce (ricotta, garlic, lemon juice, cucumber & baby spinach)
add the zucchini and carrot into the pan, the vegetables will breakdown so keep adding until you get the desired amount for your meal
once the vegetables are soft add the creamy sauce to the pan to heat
while the sauce is heating , cut the avocado into chunks and the pumpkin out of the oven
with a pair of tongs place the zucchini and carrot pasta with chicken into a serving bowl just like spaghetti!
add the avocado and pumpkin and pour any extra sauce over the top.
VGM International Products used:
- Image 3 – GEFU Spirelli in Pink RRP $39.95
- Image 5 – Zeal Straight to Pan Slim Chopping Board in Pink RRP $9.95 + Savannah 13cm Utility Knife RRP $49.95 + Kilo 2 in 1 Citrus Zester & Juicer RRP $14.95
- Image 6 – Woll Diamond Plus 28cm Saute Pan RRP $309.95 + Zeal Straight to Pan Slim Chopping Board in Pink RRP $9.95
- Image 8 – Savannah Avo Shark RRP $14.95