CHICKEN PESTO ZOODLES RECIPE
May 18, 2022
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 1 servings
I LOVE PASTA!! But what I don’t love is how heavy I used to feel after eating it! It turns out after some extensive testing, not only am I coeliac, but actually intolerant to rice, so it makes finding pasta pretty tricky without getting a massive bloat or reaction afterwards.
This is why I fell in love with zoodles, so quick, easy and best of all, they don’t bloat me! I know a lot of other women struggle with digesting grains too which is why I thought I’d share this recipe from my signature 12-week program Reclaim Your Radiance with you!
If pasta doesn’t get you bloated, try a gluten free variety mixed in with the zoodles if you like!
INGREDIENTS
– 100g chicken breast
– 2 heaped tbsp. basil pesto
– 2 large spiralised zucchini
– 1 cup baby spinach
– ½ cup sliced mushrooms
– 1 tbsp. olive oil
– ½ tsp. basil
– ½ tsp. oregano
– Salt and pepper to taste
METHOD
- Cook pasta as per instructions on the back of the packet (if using zoodles, wait to add them till the end)
- Cook chicken in seasonings on a medium heat in a fry pan for 5 – 10 minutes, until it starts to brown.
- Add baby spinach and mushrooms with olive oil and sauté for 2 – 3 minutes.
- Mix in the basil pesto and zoodles or pasta for 2 minutes before serving.
** Vegetarian Alternative: 70g Sunfed Chicken Free Chicken
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂
ENJOY!
Yours in Health,
Sheree xo
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