The Naturopaths Kitchen

• Use a 'spirooli' or spiral slicer to make your 'zucchetti'. This should only take a minute!
• Place a little additional olive oil over the whole head of garlic and place into a hot oven for 10 minutes. Remove and squeeze out the caramelized garlic.
• Add the chicken stock and chicken in a saucepan and simmer until well cooked and stringy. This should take around 15 minutes. Remove and drain the chicken.
• Place the basil, olive oil, pine nuts, roasted garlic, lemon zest and juice into a food processor and mix until smooth. Add salt and pepper to taste. Place the pesto into a bowl and stir in the chopped semi-dried tomatoes.
• Heat a little olive oil in a frying pan, add the zucchetti and pan fry for a few minutes until just softened (you can actually have this raw, however the texture is just like pasta if you cook it a little). Add in the shredded poached chicken to warm through.
• To serve place the chicken and zucchetti into a bowl, top with pesto and then finish with a sprinkling of goat's cheese.

Teneille's Tips

• The 'pasta' in this can easily be made with carrots, sweet potato, parsnips and many other vegetables.
• These veggie pastas are great to increase the vegetable intake for both yourself and kids (if you have them)!
• Basil, like most herbs is rich in essential oils. Basil is great for clearing intestinal parasites and also has beneficial effects on cholesterol levels.