I think I may be a little bit addicted to veggie noodles, they are just so versatile! The real beauty is that they fill you whilst being 0sp. Whether you have a spiralizer or buy the pre spiralized stuff there are some really quick and easy ways to whip up a tasty and satisfying lunch/dinner.
This recipe is just one of these easy numbers that I whipped up using just the contents of my cupboard/fridge. It’s the perfect light dinner or lunch option as you get a decent portion for a really low amount of points.
I used coconut oil in this recipe as I think it gives the noodles a lovely flavour. If you want to omit it and use 1kal instead, use half the amount of parmesan and the dish is 1sp per person.
Chicken and Pesto Boodles
Serves 2 = 2sp each (Flex)
½ tsp coconut oil (optional)
330g chicken breast, raw, diced
½ tsp paprika and crushed chillies
2 garlic cloves, crushed
1 red pepper, sliced thinly
1 red onion, finely sliced
1 x 300g pack of butternut squash noodles (I got mine in Sainsbury’s)
2 tsp green pesto
1 lemon, quartered
1 tbsp parmesan
Handful of fresh basil, chopped (optional)
Handful of spinach, chopped
Heat the coconut oil in a large frying pan, add the chicken, season with salt and pepper and add the paprika, crushed chillies and garlic. Fry for 6-8 minutes until the chicken is cooked through. Next add the butternut squash noodles, pepper and onion and fry for 5-6 minutes until the butternut squash starts to soften. Add the pesto and juice f half the lemon (and a few more crushed chillies if you like it spicy). Toss the pesto into the noodles to combine then add the basil, spinach and parmesan. Toss once again and fry for 1 minute until the spinach starts to wilt.
Pop into two bowls and finish with a little parmesan and ¼ lemon in each bowl.