And A Life In Between

Chicken and courgette noodles with cottage cheese and basil puree

Chicken and courgette noodles with cottage cheese and basil puree

So, what is the most difficult thing about having a food blog?  That you just want to eat all the time, of course!  Not being blessed with the best of genes (sorry, Mom!) it means that I always have to watch what I eat.  So yes, from time to time it can be a challenge if you want to make all kinds of deliciousness!  On the other hand though it provides the perfect opportunity to be a bit creative in the kitchen, so that’s what we’ve done this week.

Here in South Africa, the banting (or low-carb high fat) way of eating is all the rage.  The major retailers have also caught on to this and the shops are full with all kinds of low-carb goodies.  Anything from pumpkin noodles, cauliflower pizza bases to cauliflower rice is now available on the shelf and makes it very easy to make a healthy meal, especially after a long day at the office.

In the interest of shedding some holiday weight I have also embraced the low carb way of life and I’m trying hard to cut down on carbs and sugar.  So far it has actually gone quite well and I am not experiencing many cravings.  However, the one thing I really do miss is my pasta!  After witnessing my suffering for a few nights, hubby whipped up something just as yummy the other evening.  Low in carbs and tasting just as good as the real deal, this chicken and courgette noodle dish was delicious and perfect to satisfy that pasta craving.  The basil puree gives it a real kick, while the cottage cheese helps give it that yummy pasta goodness.

Now there is no excuse to give in to those cravings!

Chicken and courgette noodles with cottage cheese and basil puree

(serves 2)

Ingredients:

10 rosa tomatoes, halved

1 tbsp olive oil

1 tsp Herbes de Provence (a mix of either origanum, basil, rosemary, marjoram will do fine)

salt & black pepper

For the basil puree:

20g basil

pinch of salt

1/4 cup olive oil

For the chicken:

2 chicken breasts

salt & black pepper

2 tsp Herbes de Provence

2 tbsp olive oil

For the courgette noodles:

340g courgette noodles

2 tbsp olive oil

salt & black pepper

125g chunky cottage cheese, plain

Method:

  1. Pre-heat the oven to 160°C
  2. Cut the rosa tomatoes in half and place in a bowl.  Sprinkle with olive oil, herbs, salt and black pepper and mix well.
  3. Place on a roasting tray and put in the oven to roast for 40 minutes.
  4. For the basil puree, blend basil, salt and olive oil with a stick blender under a smooth consistency is reached.
  5. Take the chicken breasts, sprinkle over the salt, black pepper and herbs, ensuring chicken is coated well.
  6. Add 2 tbsp oil to the frying pan and fry the chicken for 3 minutes on each side, until the breasts are golden on the outside.
  7. Take off the heat and place in the oven at 160°C for another 5 minutes to cook through.
  8. Heat up a separate pan and add 2 tbsp olive oil.  Next, add the courgette noodles.  Give it a quick fry until the noodles are done, taking care not to over do it.  (There must still be a bit of a crunch to the noodles.)
  9. To serve, toss the noodles the cottage cheese and place on the bottom of the plate.
  10. Scatter the roasted tomatoes over the noodles.
  11. Slice the chicken thinly and place on top.  Finish off with a generous drizzle of the basil puree.

Who says healthy food should be difficult or boring?!

Chicken and courgette noodles with cottage cheese and basil puree

February 22, 2017
: 2

By:

Ingredients
  • 10 rosa tomatoes, halved
  • 1 tbsp olive oil
  • 1 tsp Herbes de Provence (a mix of either origanum, basil, rosemary, marjoram will do fine)
  • salt & black pepper
  • For the basil puree:
  • 20g basil
  • pinch of salt
  • 1/4 cup olive oil
  • For the chicken:
  • 2 chicken breasts
  • salt & black pepper
  • 2 tsp Herbes de Provence
  • 2 tbsp olive oil
  • For the courgette noodles:
  • 340g courgette noodles
  • 2 tbsp olive oil
  • salt & black pepper
  • 125g chunky cottage cheese, plain
Directions
  • Step 1 Pre-heat the oven to 160°C
  • Step 2 Cut the rosa tomatoes in half and place in a bowl. Sprinkle with olive oil, herbs, salt and black pepper and mix well.
  • Step 3 Place on a roasting tray and put in the oven to roast for 40 minutes.
  • Step 4 For the basil puree, blend basil, salt and olive oil with a stick blender under a smooth consistency is reached.
  • Step 5 Take the chicken breasts, sprinkle over the salt, black pepper and herbs, ensuring chicken is coated well.
  • Step 6 Add 2 tbsp oil to the frying pan and fry the chicken for 3 minutes on each side, until the breasts are golden on the outside.
  • Step 7 Take off the heat and place in the oven at 160°C for another 5 minutes to cook through.
  • Step 8 Heat up a separate pan and add 2 tbsp olive oil. Next, add the courgette noodles. Give it a quick fry until the noodles are done, taking care not to over do it. (There must still be a bit of a crunch to the noodles.)
  • Step 9 To serve, toss the noodles the cottage cheese and place on the bottom of the plate.
  • Step 10 Scatter the roasted tomatoes over the noodles.
  • Step 11 Slice the chicken thinly and place on top. Finish off with a generous drizzle of the basil puree.
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