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Caprese Zinguine

Plenty of vibrant colours mean plenty of nutrients and with a creamy sauce to top it off.

Time
20 minutes
Serves
4
Calories
322

Ingredients

  • 60g cherrie bocconcini, cut into think slices
  • 2 cups Zucchini, cut into noodles
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 clove garlic
  • 1/4 cup chicken broth
  • 400g chicken breast, chopped into chunks
  • 1 tsp garlic powder
  • 3 tbsp basil, chopped
  • 150g natural yoghurt

Method

  1. Heat half the olive oil in a non-stick pan over a medium high heat and cook the chicken breast, salt, pepper and garlic powder until the chicken is cooked through. Then add the zucchini and cherry tomatoes, cook for a further minute then remove from the pan.
  2. Heat the remaining oil and cook garlic for 1 minute. Turn the heat right down, add the broth and let it cool a little. If it's too hot the yoghurt will curdle. Add in the yoghurt and mix through.
  3. Add the chicken mix, basil and bocconcini, stir through and serve.