Carb-Free Basil Pesto Pasta
Investing in a spiral cutter was one of the best things I’ve done. It was around R300, and sure, if you’ve got the time to cut your zucchini with a cheese slicer, you don’t need it, but if you love pasta like I do it’s a worthy investment.
I managed to find some delicious Reboot-friendly basil pesto from the Earth Food Market (ingredients: basil, garlic, olive oil and cashew nuts) but if you are getting yours from the grocery store, keep an eye out for canola oil or cheese if you’re avoiding dairy.
2 peppers (R17)
1 punnet of mushrooms (R17)
1 handful pitted calamata olives (R13)
2 chicken breasts (R15)
1 pack of bacon (R23)
1 pack of zucchini (R17)
1/2 tub of basil pesto (R10)
Salt, pepper and garlic flakes to taste
Olive oil for cooking
Total Estimated Price: R112
Portions: 2-3 portions
1. Preheat your oven to 200.
2. Place your bacon on a baking tray lined with silicon or wax paper. Place in the oven for 10-15 minutes or until crisp, turning half way.
3. Chop your peppers and olives into small chunks. Fry in a pan with some olive oil on a high heat for about 4 minutes.
4. Loosely dice your mushrooms and fry in a pot with olive oil, salt, pepper and garlic flakes on a high heat for about 7 minutes. The reason I used a pot is because I kept a bit of the excess juices and used the pot to mix my pasta together to get all the flavour.
5. When your bacon is done, remove from the oil and chop into pieces. Drain the oil from the bacon fat into a pan and use it to cook your chicken. (Step 6.)
6. Chop your chicken into pieces and fry in a pan with the bacon fat, salt and pepper on a high heat for about 10 minutes or until the chicken pieces have browned slightly on the outside and are cooked through.
6. Use a spiral cutter or a cheese slicer to cut your zucchini into pasta-consistency.
7. Fry in a pan with some olive oil.
8. Mix all of your ingredients together in a large pot. Add your basil pesto and mix through on a low heat to warm everything up.