Avocado pesto with courgetti

    (21)
    50 min

    Fresh courgette ribbons are tossed with a creamy avocado pesto and topped with diced chicken in this quick and easy low carb dish.


    2 people made this

    Ingredients
    Serves: 2 

    • 3 courgettes, trimmed
    • 1 ripe avocado - peeled, halved and pitted
    • 5 tablespoons pesto, or more to taste
    • 1 skinless, boneless chicken breast
    • 1/2 teaspoon paprika
    • 1 pinch salt and black pepper to taste
    • olive oil, divided
    • 2 tablespoons grated Parmesan cheese (optional)

    Method
    Prep:25min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:50min 

    1. Make courgetti using a spiraliser.
    2. Mash avocado in a small bowl and mix in pesto until smooth.
    3. Flatten chicken breast with a heavy pan or mallet. Season on both sides with paprika, salt and black pepper.
    4. Heat 1 tablespoon olive oil in a large pan over medium heat. Cook chicken until cooked through and golden, about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
    5. Heat remaining 1 tablespoon olive oil in a large pan over medium heat. Add courgetti; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavours combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (17)

    by
    1

    I love Zoodles and this is a new recipe for me. The avocado with pesto was a pleasant change, I used Morningstar vegetarian meatless chick’n strips in place of the chicken and it was very tasty. I could have used another zucchini, it was delicious but a bit rich.  -  14 Sep 2018  (Review from Allrecipes US | Canada)

    by
    1

    I made it with some adjustments/substitutions because I have Mast Cell Activation Disorder and have to follow a low-histamine, autoimmune protocol diet. It was still VERY GOOD and satisfied a desire for something creamy and cheesy even though I made it without dairy except for grass-fed Kerrygold butter (the best kind of butter and is a healthy fat). Even my husband and friend -- who have no dietary restrictions -- liked it. We were impressed that the zoodles retained their al dente texture even with re-heating as leftovers. I only had 1.5 lb package of chicken breast and four organic zucchini and that ratio was waaaay too much protein. I bought 6 more zucchini the next day, and that ratio was perfect. So 10 zucchini to 1.5 lbs chicken breast ... means that I used almost double what the recipe called for. Oh wait, it doesn't say 1 lb chicken breast. It says 1 chicken breast. Then I guess I used a similar ratio. That's confusing and in my opinion the recipe should include more exact measurements since chicken breasts come in all sizes. I always buy organic zucchini because zucchini are on the EWG's dirty dozen list for produce meaning they retain a large amount of pesticide residues, so organic is best for health. I made my own pesto (EVOO, garlic, basil, parsley, walnuts and macadamia nuts, S+P) and used the whole batch. For the second batch of zoodles I added a bunch of salt and let them sit for 30 minutes to sweat out extra liquid. Then rinsed and dried them in a sal  -  08 Jun 2017  (Review from Allrecipes US | Canada)

    by
    1

    I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it, in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious!  -  10 Apr 2017  (Review from Allrecipes US | Canada)