Low carb recipe for Pesto Chicken served with Zucchini Noodles and Mushrooms
20 ml olive oil
2 chicken breast fillets, cut into strips
400 gr brown mushrooms, sliced
3 tablespoons basil pesto
½ teaspoon crushed garlic
salt and black pepper to taste
500 gr zucchini, spiralled and blanched
fresh parmesan to serve
fresh basil leaves to garnish
irst off, heat the olive oil in a wok and saute the chicken until cooked.
Add the mushrooms and saute for another 5 minutes.
Add the basil pesto and garlic and mix it through.
Season with salt and black pepper.
After thinly slicing or spiralling the zucchini, bring two cups of salted water to a boil and blanch for two minutes. Drain.
Arrange the zucchini noodles on a serving platter and top with sautéed chicken and mushrooms.
Serve with parmesan cheese and fresh basil.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.