Ingredients

Zucchini Zoodles

• 2 skinless, boneless chicken breasts, cut in half horizontally to make 4 thinner steaks
• 250 g (9 oz) cherry or grape tomatoes
• 4 large zucchini (courgettes), thinly sliced or cut into zoodles (courgetti), or just use thinly sliced zucchini
• 1 cup (250 ml) thick (double/heavy) cream
• 2/3 cup (160 g) pesto, store-bought or homemade plus 1/4 cup (60 g) extra to garnish
• 1/2 tsp salt to taste
• 1/4 tsp cracked black pepper to taste
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tbsp freshly minced garlic
• 1/4 bunch basil leaves picked to garnish
• 2 tbsp olive oil
• 1/4 cup (25 g) grated parmesan, plus extra to garnish