Zucchini Noodles with Arugula Pesto and Chicken Breast

Ingredients

• 600 g large zucchini (2 large zucchini)
• 1 red chili pepper
• Salt
• 300 g Chicken breast fillet (2 Chicken breast fillets)
• 5 tbsp olive oil
• 80 g Arugula (1 bunch)
• 2 cloves garlic
• 30 g Pecorino (1 piece)
• 1 tbsp Lemon Juice
• Pepper

Instructions

1. 1.

   Clean the zucchini, wash it and spiralize it into fine spaghetti. Halve the chili pepper lengthwise, remove the seeds, wash and slice it into thin rings.

2. 2.

   Bring salted water to a boil in a pot. Rinse the chicken breast fillets, add them to the water (they should be covered with water) and simmer gently for about 10 minutes. Then cut into strips.

3. 3.

   Meanwhile, heat 1 tbsp of oil in a pan. Sauté the chili rings in it for about 2 minutes over medium heat. Add the zucchini noodles and sauté for 2-3 minutes over medium heat while stirring.

4. 4.

   For the pesto, wash and spin dry the arugula. Peel and finely chop the garlic. Puree the arugula with garlic and the remaining oil. Grate the Pecorino finely and mix it into the pesto. Season with lemon juice, salt and pepper.

5. 5.

   Mix the chicken strips with the pesto into the zucchini noodles, season with salt and pepper to taste and serve.