Friday, June 25, 2010
2 chicken breast, butterflied for easier and quicker cooking
1 large courgette
1/4 red capsicum
Handful of button mushrooms
1 tin of Ceres organic chopped tomatoes
1/2 teaspoon crushed garlic
Oregano (or basil or Italian mixed herbs)
12 or so black olives. Pitted and sliced.
Salt and pepper
Slice the mushrooms, onion and capsicum.
Slice the courgette in half lengthwise, cut with a potato peeler or julienne peeler. (This is your pasta)
Heat 2 frying pans to medium-high heat.
Season the chicken with the herbs and salt and pepper. Put in a hot pan and cover with a lid to steam cook.
Straight away put the sliced veggies and garlic in the other pan. Sauté until cooked then add in chopped tomatoes, herbs and seasoning.
When the chicken starts turning white on the top turn over.
When the chicken is almost cooked add the courgettes to 1 side of the sauce pan. Mix in with some of the sauce and cook for 2-3 minutes.
Serve with the courgette 'pasta' on the base the put the veggies on top. Pour a cap of olive oil on top once plated.
Other option - replace tomatoes with coconut cream add more mushrooms and take out the herbs.
Thanks Jason from CFAuckand for this.