3 tablespoons olive oil
4 Rangitikei free range chicken breasts, skinless and boneless
salt and freshly ground black pepper
8 small vine ripened tomatoes
4-5 cups courgette noodles (made with a vegetable spiraliser)
4 tablespoons pesto
Heat a film of oil in a large frying pan over a medium heat.
Add the chicken, season with a sprinkle of salt, cover the pan and cook the chicken
for 5-6 minutes on each side until cooked through. Add tomatoes to the pan for the last 5 minutes of cooking. Remove the chicken and tomatoes from the pan and set aside.
In the same pan add the remaining oil and quickly cook the courgette noodles for 3-4 minutes, turning at times.
Slice the chicken and add it to the noodles along with the pesto. Divide between 4 bowls and distribute tomatoes between each.
Season with salt and freshly ground black pepper and serve immediately.
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