About this recipe:Thin strands of courgette stand in for in for traditional pasta in this tomato and basil based, barbecued veggie and chicken dish.
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
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
Preheat bbq for medium heat and lightly oil the grate.
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.
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.
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.
Place courgette spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce and grated Parmesan cheese.