It’s finally March and we are officially in a spring-month, oh – I’ve been waiting for this day all February (which to me is probably the most boring month in the year). Haha, can you tell I’m excited? The weather is great and I try to get as much sun on my face as possible. It’s a struggle since my exams are only two weeks away but I squeeze in lunch-walk a day and just feel the difference it makes in my energy.
Today I’m joining my parents-in-law for dinner at Brasserie Park here in Jönköping. For no reason at all really, it just feels so luxury going out in the middle of the week. They recently changed their menu and I have got my eyes on their new beef tartare that looks pretty fab.
My recipe for you today is one of my go-to’s for easy but healthy everyday-dishes. Tomato, basil and chicken is really a great combination and together with zoodles they make a perfect dish. Off course it works just perfectly fine with regular spagetti or pasta, the noodles are more for those, like me can’t eat pasta or for them that want to change it up a bit.
To make 4 servings;
500g skinless chicken inner filets
1 can of whole cherry-tomatoes in juice
3 cloves garlic, minced
One handful fresh basil (save some for decoration)
80 g salted butter
2 big courgettes/zucchini
In a large pan on a medium heat, brown the butter until it starts to smell like nutty-amazingness. Add in the garlic and let it lightly soften. When the garlic is soft pour in the whole can of cherry-tomatoes, let it gently simmer for 5 min.
Lightly salt and pepper the chicken fillets. Gently press the whole tomatoes so they burst before adding in the chicken, then poach the chicken in the tomato sauce with a lid on for 10-15 until the chicken is completely done.
Whilst waiting for the chicken to cook, prepare the zoodels by cutting them into spagetti-like shapes. You can use a knife if you don’t have a spiralizer but its a lot of work. I bought mine of Ebay for a dollar or so and it works great. Add the zoodles into a microwave-safe bowl, add in two tablespoons of water, salt and then cover with cling film.
When the chicken is finished, add in the basil and stir to combine. Microwave the zoodels for 1-2 min until they are “al dente”. Plate up, sprinkle on the pine nuts and decorate with basil.