2 Chicken breasts
1 chicken stock pot
1 packet courgette spaghetti/noodles or 3-4 courgettes spiralised/cut into thin ribbons
1 clove garlic finely chopped
squeeze lemon
3 slices Parma ham all fat removed cut into little pieces
2 wholemeal sandwich thins
garlic fry light spray
sunflower fry light spray
teaspoon dried oregano
tablespoon fresh grated Parmesan cheese
To cook the chicken:
Place the stock pot in a pan of boiling water enough to cover the chicken breasts and stir until melted, reduce to simmer and add the chicken breasts cover with lid and reduce to low simmer for approx 20 minutes.
To to cook the courgettes:
Spray the bottom of a wok or non stick pan with sunflower fry light spray and add the garlic & courgettes and squeeze of lemon stir fry for a couple of minutes, next add the Parma ham, stir fry for another couple of minutes until crisp and the courgette is wilted. Sprinkle 1/2 the tablespoon of fresh Parmesan between the 2 dishes before serving.
To make the garlic bread:
Spray the thin with garlic fry light sprinkle over rosemary and using half the tablespoon of Parmesan lightly sprinkle over the bread, place under a grill or Actifryer for 1-2 minutes until very lightly baked.
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