Pesto Chicken with Butternut Squash Noodles

    Posted on 22nd October 2020 by Daniel Newman-Beinart


    Serves 4



    1 tbsp olive oil

    600g chicken breasts, chopped into large pieces

    250ml crème fraiche

    175g sun-dried tomato pesto

    500g butternut squash ribbons/noodles

    4 handfuls spinach

    40g pitted black olives

    30g grated cheese

    Fresh or dried Italian herbs

    Salt and pepper to season



    1. Heat olive oil in a large frying pan and add the chicken pieces. Cook for 3-4 minutes on each side so that the chicken is browned. The set aside.
    2. Add the crème fraiche and pesto to the frying pan and cook for 2-3 minutes on a medium heat.
    3. Then add the chicken back to the pan, season with salt and pepper and cook for 5-10 minutes or until the chicken is cooked through.
    4. When the chicken is nearly cooked, cover the squash noodles with boiling water, cover and leave to stand for 4-5 minutes.
    5. Add the spinach for the last minute.
    6. Serve the pesto chicken with the squash noodles and garnish with grated cheese, olives and fresh or dried herbs.
    7. Enjoy!


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