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I've read a few times about using ribbons of courgette (zucchini) as an alternative to pasta for a healthier meal so decided to give it a go and here are the results!
Start by frying one rasher of bacon and about four chopped mushrooms per person in a little olive or rapeseed oil
Once brown remove from the pan and put to one side
Take one chicken breast per person and bang it flat. Dip in some beaten egg (or egg white) and sprinkle with Parmesan and salt and pepper
Fry in the pan turning occasionally until cooked through. Depending on the thickness it'll take about 5 mins on each side
In the meantime use a vegetable peeler to create ribbons of courgettes. You'll need one courgette per person
Boil these in salted water for two minutes and drain
Leave the water to drain off. This will be your 'pasta'
Once the chicken is done remove it from the pan and put it to one side to rest
Put the mushrooms and bacon back in the pan along with a crushed clove of garlic and the zest of a lemon
Add a tablespoon of low fat cream cheese. I used Philadelphia, add a teaspoon of Dijon mustard (or wholegrain) and stir well
Add a handful of shredded spinach and a little parmeaan
Stir in the courgettes with a little lemon juice and serve immediately. Don't cook the courgettes for too long as they will get too soft.
Serve the chicken on top of the 'pasta' with a little more Parmesan grated over. Yum!
Find more recipes in my other guides or at www.theschoolofbalance.com and follow me on twitter @schoolbalance or The School of Balance on Facebook