Saclà pesto zucchini pasta and grilled chicken by @sarahtodd

4

People

25

Minutes

Easy

Difficulty

Just to know

Recipe by Sarah Todd (IG profile @sarahtodd)

Ingredients

1 jar Saclà Classic basil pesto

4 medium-large zucchinis, trimmed

Handful of your favourite pasta

3⁄4 teaspoon salt, divided

2 tablespoons extra-virgin olive oil

400 g skinless chicken breast (2 pieces)

1⁄2 cup fresh basil leaves

1⁄4 cup Parmesan cheese, grated

1⁄2 teaspoon ground pepper

Method

1 Using a spiral vegetable slicer or peeler, cut zucchini lengthwise into long, thin strands. Place the zucchini into a colander and toss with 1/4 teaspoon salt. Allow to sit for 15 to 20 minutes, then gently squeeze to remove excess liquid.

2 Heat 1 tablespoon of oil in a heavy based pan over medium-high heat. Season chicken with salt and rub with olive oil and place on hot pan. Cook for 3-4 minutes and flip and cook until juices run clear, and chicken is cooked. Transfer to a large bowl and stir in 3 tablespoons of the pesto then slice into 1 cm slices and set aside.

3 Add the remaining 1 tablespoon of oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Add the remaining pesto and toss gently to coat. Plate the noodles and top with grilled chicken, parmesan, fresh basil and cracked pepper.

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