Bart's Recipes
Wash the zucchini and use a spiralizer to cut long strands from them. Cut the chicken thigh fillet into strips and rub them with pepper and sea salt. Chop the fresh basil finely and press the garlic clove. Mix the basil and garlic in a small bowl with a tablespoon of the extra virgin olive oil. Toast the pine nuts in a dry frying pan until they begin to smell fragrant and then set aside.
Heat the remaining tablespoon of extra virgin olive oil in a large frying pan. Fry the seasoned chicken strips in it for eight to ten minutes, turning until golden brown and fully cooked. Add the zucchini strands to the pan with the chicken in the last two minutes. Cook the vegetables only briefly and stir everything well, so that the strands keep their firm bite and the dish doesn't become too watery.
Remove the pan from the heat and add the prepared basil-garlic mixture. Stir everything carefully together immediately, so that the flavors infuse well and the herb oil distributes evenly over the warm chicken and courgetti.
Divide the warm dish over deep bowls. Finally sprinkle the roasted pine nuts on top for a crispy texture.
