Rocket pesto chicken with zucchini spaghetti

Zucchini 'pasta' is a brilliant alternative to your carb-heavy spaghetti and this recipe is the perfect way to make use of it. With chicken, pesto and a chilli kick, this is one healthy dish you're sure to love.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Rocket pesto chicken with zucchini spaghetti
  • 4 large zucchinis
  • 1/3 cup flaked almonds, toasted
  • 1 1/2 cup baby rocket leaves
  • 1/3 cup loosely packed basil leaves
  • 1/3 cup freshly grated parmesan
  • 1 clove garlic, chopped
  • 1/3 cup light olive oil
  • 1/4 cup warm water
  • cooking oil spray
  • 2 cup cooked skinless shredded chicken
  • 1 fresh long red chilli, thinly sliced


Rocket pesto chicken with zucchini spaghetti
  • 1
    Using a vegetable peeler, cut zucchini into ribbons. Stack zucchini ribbons on a clean work surface. Cut into long matchsticks.
  • 2
    To make pesto, process almonds until finely chopped. Add rocket, basil, parmesan, garlic and oil; process until just combined. With motor running, gradually add the warm water until combined and smooth.
  • 3
    Spray a large frying pan with oil. Heat over moderate heat. Add zucchini; cook and stir for 3 minutes or until tender. Add chicken; cook and stir for a further minute or until heated. Remove from heat. Add pesto; toss to combine. Serve sprinkled with chilli.

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