- 2 large chicken breasts, sliced
- 2 tbs olive oil, plus extra
- 4 large zucchinis, ends trimmed
- 125ml chicken stock
- 2 cups fresh basil leaves
- 30g parmesan, finely grated
- 20ml cream*
- 2-3 tbs pine nuts, toasted*
Season the chicken with salt and pepper. Heat the oil in a large sauté pan set over a moderate heat until hot.
Add the chicken to the pan and sauté, turning occasionally, for about 8 minutes, or until golden brown and cooked through. Remove the chicken from the pan when ready and set aside.
Meanwhile, pass the zucchinis through a spiraliser to create long strands. Gather in a bowl.
Add the zucchini strands to the pan with the stock, stirring well. Bring to a simmer and cook for about 3-4 minutes, or until just tender.
Meanwhile, pound basil leaves together with a pinch of salt in a pestle and mortar, then transfer to a small bowl. Add grated parmesan and enough olive oil to loosen consistency slightly.
Stir in the pesto and cream to pan with zucchini, returning the sauce to a simmer.
Divide zucchini noodles between bowls and top with the chicken and pine nuts before serving.
*While dairy products are best avoided on a low-FODMAP diet, the small quantity in this recipe is usually manageable, especially as the portion is divided into four servings. Please also take care with pine nuts and omit if preferred – it is advised no more than 15 pine nuts should be consumed in one serving if you are following a low-FODMAP diet. If you have any concerns, always consult a professional for dietary advice.