Chicken with courgette pasta and chargrilled red pepper sauce

    1 hour 30 min

    Thin strands of courgette stand in for in for traditional pasta in this tomato and basil based, barbecued veggie and chicken dish.

    5 people made this

    Serves: 4 

    • 6 plum tomatoes
    • 3 red peppers
    • 1 large onion, halved
    • 3 tablespoons extra-virgin olive oil
    • 4 cloves garlic
    • 2 (400g) tins chopped tomatoes
    • 40g fresh basil leaves, chopped
    • salt and freshly ground black pepper to taste
    • 2 yellow courgettes or summer squash, cut into spirals using a spiral slicer
    • 2 zucchini, sliced into spirals using a spiral slicer
    • 2 cooked chicken breasts, cubed
    • 1 tablespoon grated Parmesan cheese, or to taste

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat bbq for medium heat and lightly oil the grate.
    2. Barbecue whole tomatoes, whole peppers and onion halves on the preheated grate until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
    3. Heat olive oil in a large pan; cook and stir garlic until fragrant, about 1 minute. Stir in tins of tomatoes, fresh basil, chargrilled tomatoes, peppers and onion; bring to the boil, reduce heat and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with an immersion blender; season with salt and pepper and keep at a simmer.
    4. Bring a large pot of water to the boil; drop in yellow and green courgette spirals and cook until tender, about 3 minutes. Drain water from pot; lay courgette on kitchen paper to drain completely.
    5. Place courgette spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce and grated Parmesan cheese.

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    Average global rating:

    Reviews in English (2)


    This was so much better than I expected it to be! I don't usually make recipes that only have one review but I was on a strict dietary plan and this fit the bill so I decided to give it a try. I am so glad that I did! My sister and her roommate asked for the recipe and ended up making a double batch of the sauce the very next day so they could freeze some to use for meal prep. The only thing I did differently was roast the toin the oven because I didn't have access to a grill that day. Thank you  -  15 Feb 2017  (Review from Allrecipes US | Canada)


    Fresh roasted vegetables are hard to beat. Putting them on top of zucchini spaghetti, well, that is just pure genius. No need to tweak here. A no brainer leads to a five-star meal. Thank you for the recipe.  -  01 May 2016  (Review from Allrecipes US | Canada)