Pesto Chicken with Courgette Spaghetti

Ingredients

3 skinless chicken breasts cut into strips
5 large courgettes cut julienne style
2 garlic cloves crushed
2 tbsp olive oil
400g broccoli, broken into florets and then thinly sliced
180g of green pesto (we use Seggiano which ingredients are olive oil, cashew nuts, fresh ligurian basil, sea salt, pine nuts)
40g toasted pine nuts

Lightly toast the pine nuts in a pan with no oil. 2-3 minutes will be fine as you don’t want them to burn. Just until golden. Then remove from the pan and keep to one side.
Heat the olive oil in a pan, add the broccoli and chicken. Stir until fully covered in the olive oil and cook for about 4 minutes, stirring occasionally.
Add the crushed garlic, stir through and cook for a further 3 minutes.
Add the pesto, half the pine nuts and courgette spaghetti and stir through thoroughly.
Cook until courgette softens, cook it for too long and it will go soggy so keep an eye on it.
Serve and add the remaining pine nuts on top.