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I'm Moya, welcome to my blog! Designology is where I share all the things that inspire me and ignite my love of design.  

At My Kitchen Table: Chicken Pesto Courgetti

At My Kitchen Table: Chicken Pesto Courgetti

Kitchen gadgets - we buy them thinking they'll change our life, only to use them once and place them in a cupboard, never to be seen again. Thankfully, such was not the case with our nifty, new spiralizer. Yes the spiralizer had all the hallmarks of a one hit kitchen wonder: tricky to clean, bulky to store, not to mention the ridiculous number of components and changeable heads. But inconvenient characteristics aside, the spiralizer has become our go-to kitchen utensil, largely down to this delicious courgetti recipe, devised by my other half. 

As a major pasta fan, this healthy, carb free alternative is the perfect light, summer meal for me. And there are endless pasta-style dishes that can be made using courgetti, this just happens to be a particularly delicious one!

You will need: (Serves 4)

  • 4 Chicken Breasts
  • 2 medium/large courgettes
  • 10 Cherry tomatoes, halved
  • 1 red onion, finely chopped
  • A few Basil leaves, torn (plus some for scattering as a garnish)
  • 3 tablespoons pesto
  • 25g Parmesan Cheese, grated
  • A handful pistacho nuts, crushed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 cloves of garlic
  • 50g fresh buffalo mozarella, torn

Method:

  1. Roast the peppers, onions and garlic on a baking tray for approx. 20 minutes in an oven at 200°C.
  2. Season the chicken on a baking tray and cook in the oven or on a BBQ, as is nice this time of year. The chicken will need approx. 18-20 minutes in an oven but only about 12 minutes on a BBQ.
  3. While these ingredients are cooking, use your spiralizer to make your courgetti. 
  4. You can choose to lightly fry the courgetti on a medium heat for no more than 4 minutes to soften a little. Leaving it raw works just as well.
  5. Once the chicken and veg are cooked, remove the skin from the garlic and mash the clove to a paste, to be incorporated into the pesto sauce. 
  6. Chop the chicken breasts into small chunks and combine all of the ingredients in a large bowl, mix together and season well. 
  7. Garnish with some basil leaves, a drizzle of good quality olive oil and some crushed pistachios. 

If you like the sound of this recipe and can't wait to make it, I'd love to see your courgetti pics - just tag designology on any of our social media accounts! 

Happy cooking!

 
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