Cucumbo Pesto Courgetti with Grilled Chicken and Feta

Cucumbo Pesto Courgetti with Grilled Chicken and Feta

Imagine pasta has a sister. A glowing skinned, environmentally friendly, yoga practising, smoothie drinking, kale eating sister. Meet Courgetti, sexy spiralised curls of courgette made by Cucumbo from Monkey Business! Pasta’s super green, super healthy and super tasty sibling. The best part? It’s easy with Cucumbo! Designed to create spirals out of soft fruit and vegetables, Cucumbo is a great way to get creative in the kitchen.

Serves 2
You’ll need:
Cucumbo the wonder spiraliser!
Baking tray
Blender or food processor
Serving bowl
Ingredients:
4 x courgettes
2 x chicken breasts
1 tsp coconut oil
50g feta cheese
For the pesto:

1 handful of cashew nuts
1 handful of sunflower seeds
1 handful of spinach
1 tsp of olive oil
Pinch of rock salt
Cracked black pepper
Method:
Place the chicken breasts on a baking tray, melt the coconut oil over a low heat and drizzle over the chicken breasts. Grill the chicken breasts on each side for 10-12 minutes or until cooked through. Using Cucumbo, spiralize the courgettes turning them into courgetti. If you want the appearance of spaghetti, use a knife to slice the Cucumbo’d courgettes into even thinner strips. Place the courgetti into a bowl and set aside for later. For the pesto, throw all of the ingredients into a blender. You could even decant your olive oil into Oil & Co pourer first but, then again, it’s not polite to make dinner guests feel bad about how cool you are. Blend until the ingredients give the appearance of a paste – you could do this by hand but you’ll probably be there until Christmas. Add the pesto and grilled chicken to the spiralized courgetti and mix together. Finally, crumble some feta cheese on top and enjoy!

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