Ingredients
![InstagramCapture_15bee6a3-5754-4c73-8631-2e6a20f200f11.jpg](https://www.twicethehealth.com/wp-content/uploads/2017/05/InstagramCapture_15bee6a3-5754-4c73-8631-2e6a20f200f11-e1547372564766-1024x1024.jpg)
Ingredients
- 40g Wholemeal Pasta
- 1tsp Rapeseed Oil
- 1 Chicken Breast
- 3 Sprigs Basil
- 3 Springs Parsley
- ½ Avocado
- 1 Lemon (juice)
- 1 Garlic clove
- Pinch Sea Salt
- ½ Courgette
Instructions
- Put the wholegrain spaghetti in a saucepan of boiling water and cook until al dente.
- Dice the chicken breast and pan fry in a little rapeseed oil. Remove from heat once cooked through.
- In a blender mix together the basil, parsley, avocado, lemon juice, crushed garlic and sea salt until smooth.
- Spiralize the courgette and add to the spaghetti for the last 1-2 mins. Strain and return to the saucepan.
- Stir the chicken and avocado sauce into the spaghetti/courghetti.
- Swirl pasta around and serve on a plate, slice cherry tomatoes and arrange around the edge, finally garnish with a basil leaf.
Protein: 37g
Carbs: 30.9g
Fat: 30g
Calories: 551