Tonight’s dinner was a healthy version of my absolute favourite, a massive bowl of pasta covered in pesto mmm. However due to one too many hungover Dominoes, Friday night Kormas and copious burgers whilst on holiday, the time has come for my annual sign in to My Fitness Pal.
This recipe replaces pasta with spiralised sweet potato which is hands down the best vegetable to spiralise. So yummy without all that horrendous liquid that comes with courgette and still really filling. I also half the amount of olive oil and instead add a bit of water which keeps the calories down even further.
Serves 2 people:
- 1 large sweet potato
- 2 chicken breasts
- 2 peppers (remember Nigella’s rule, any colour but green)
- 100g peas
- Juice of half lemon (or roughly 2 tbsp from a bottle)
- 2 big handfuls of spinach
- 1 packet basil
- 1 large/2 small garlic cloves
- 3 tbsp olive oil (2 for pesto, 1 for frying)
- 50g nuts (optional, can easily be omitted. Almonds/ walnuts work well and are cheaper than pine nuts)
- 2 tbsp water
- Peel your sweet potato and spiralise into thin noodles. Set aside.
- Add garlic,lemon juice, basil, 2 tbsp olive oil, nuts (if using) and water to a blender. Blitz until smooth.
- Heat 1 tbsp olive oil in a pan and fry chicken for 5 mins, then add pepper and keep frying until chicken is no longer pink in the middle.
- Add peas and spinach and cook for a further 2 mins.
- In a separate pan heat the sweet potato noodles in a little oil for 3-4 mins until warmed through and starting to wilt down slightly
- Pour your pesto mixture over the chicken and veg, stir until fully coated and serve with the noodles