ZUCCHINI & CARROT PASTA WITH CREAMY CHICKEN SAUCE

Cooking Prep

10.10

5.5

3.3

11.11

2.2

 12.12

1.1

6.6

 

 

Ingredients

1 whole avocado

1/2  a cucumber

6 small zucchinis

3 carrots

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

Method

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
All other products used are those of the photographer.

 

 

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