It feels like it's been ages since I've written a blog post, but it really hasn't, work seems to have just taken over this week and getting back into a routine after being on holiday has to be one of the worst things...

Anyway, let me introduce you to "courgetti". Yes, it is a real thing, 100% credit given to my mum for the name because it simply is courgette spaghetti.
Yet again, I was apprehensive about trying something new but I had a good feeling about this one and just writing about it now makes me want it (though it doesn't help that I've barely had time to eat today).

It is probably the most basic recipe ever and it takes simply minutes to make.
All you need is a courgette, some butter and a clove of garlic.

First of all, you need to get the courgette like spaghetti. At home we have a special peeler that cuts it into fine strands when you peel it. But if you don't have one of these (I suggest investing in one!) then use your standard vegetable peeler to get slices of the courgette then use a knife to thinly slice them.

So you've got your courgette all ready, put a bit of butter in a saucepan with some garlic. Let the butter melt and the garlic soften a bit, just so your breath doesn't smell really bad once you've eaten it...

Once the butter has all melted, add in your courgette and toss it around in the garlic and butter and let it soften a bit, I reckon about 4 minutes should do the trick.

"Mum wait I need to take pictures!" 

Obviously drain away some of the juice or you'll end up with puddles of it.

I may have cheated with the sauce I put with it, I was tired and too hungry to want to make something! These are handy little pouches though and taste great. I heated it up then mixed it in with my courgetti and added some leftover chicken for a bit of protein. 

And the final dish! It tastes a lot better than it looks, and is way more filling than you would think. Plus there's no carbs, I mean how much better can it get than that?

You know it's true!

Chicken with Tomato Herb Pan Sauce

I found this recipe by chance, it is absolutely delicious! I wish I’d had a few more tomatoes and added some more oregano but it’s a great small dinner. If you were more hungry then it would be best to add some sweet potato chips or some more vegetables as it isn’t that much on the plate otherwise.

Ingredients:

2 – 3 Chicken Breast

Salt and Pepper

180g Flour

2 tbsp Softened Butter

1 Crushed Garlic Clove

1 ½ tsp Oregano

½ tsp Paprika

2 tbsp Olive Oil

450g Cherry Tomatoes

80ml Chicken Stock

1 tbsp Parsley

Method:

Season both sides of the chicken breasts. Lightly dredge both sides of the chicken in the flour, shaking of the excess and set aside.

In a small bowl, combine the butter, garlic, oregano and paprika. Season with salt and pepper to taste.

In a large frying pan over medium-high heat, melt 1 tbsp of the oregano butter with the olive oil. Place the chicken breast in the pan and cook until golden brown on each side and cooked through, about 3 – 4 minutes per side. Transfer to a plate.

Increase the heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture. Crush the tomatoes slightly to release the juices and continue stirring until the butter is melted. Add the stock to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended. Slice the chicken and top with the pan sauce. Sprinkle with parsley and serve.