| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Pesto
- 50 g Parmesan cheese
- 55 g fresh basil leaves
- 5 g garlic (1 clove)
- 15 g capers (drained weight from vinegar/brine)
- 20 g extra virgin olive oil
- 1/2 tsp salt
Chicken
- 700 g chicken breast diced into 2-3cm pieces
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 2 tsp olive oil/refined coconut oil/lard etc
- 350 g cream (pouring/whipping/pure/thickened)
- 400 g broccoli chopped into bite sized florets
Zucchini ribbons
- 1 kg zucchini to yield approx 700g zucchini ribbons
Ingredients
Pesto
Chicken
Zucchini ribbons
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Instructions
Pesto
- To prepare the pesto, chop parmesan 10 seconds / speed 9 / mc on, or grate finely Place all remaining pesto ingredients into the mixer, chop 3 seconds / speed 5 / mc on, or in a food processor/blender until finely chopped, set aside
Chicken
- Heat a large frying pan, with the 2 tsp cooking oil, and add chicken, salt and pepper. Cook on high heat, stirring occasionally until browned on all sides Add cream and broccoli and continue cooking on hight heat for 10 minutes, until its reduced down, stir through pesto
To prepare
- Prepare zucchini ribbons using a good vegetable peeler, and set aside in a large bowl Pour cooked sauce onto the zucchini, mix using tongs, separating the zucchini ribbons coating them in sauce Serve with optional garnish Leftovers can be stored in the fridge up to 5 days and reheated in the microwave, freezing not recommended
Recipe Notes
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Heres the full video of chef making this dish, or for just the ribbons click below
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