This might come as no surprise because of how much I go on about them, but I eat a lot of carbs.
We’re talking spaghetti, pasta, rice…there’s something about winter that just makes me want to shovel all the filling food into my face and hibernate with some Netflix. But sometimes, all those carbs just get a little heavy, and I’ve been looking for some new ideas to spice up my usual cold weather cooking.
I’ve wanted to own a spiralizer for ages, but you know those things that always seem to be below others on your ‘need to buy’ list? It was most definitely there. Despite their affordability and that I’ve let the time when they were ‘in’ pass me by, I just never got round to picking up my own.
More fool me, because it turns out they’re pretty awesome.
Turns out, despite my look of terror as it came out of the box, it’s super easy to use and are versatile enough to slice pretty much any veg or fruit any way you like. The spiralizer also came with some recipe ideas, and I slightly adapted their Chicken and Broccoli pasta for a Saturday night dinner which was absolutely delicious – and surprisingly just as filling as regular pasta, but a lot lighter! See below for the full recipe…
As well as the spiraliser, I also picked up a lightweight Skinny Wok* (£21.99) to bring my recipe to life in. We’re always moaning that we don’t have a big enough pan for whipping up a decent stir fry, but this one is the perfect size.
Seriously, I had way too much fun with that spiralizer.
Ready to get cooking? Here’s how…
- 5tbsp olive oil
- 1-2 chicken breasts
- 2 broccoli stems
- 1/2 can chickpeas, drained and rinsed
- 1 thinly sliced leek
- Salt and pepper, to taste
- 60g Feta cheese
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 an onion, diced
- 1 clove garlic, minced
- 1-2tbsp water
- 2 tbsp basil flakes
- 1. Slice the florets off the broccoli stem. Save the florets for later, as you won't need them for this dish.
- 2. Using the Spiralizer's large grater/noodle blade, slice the broccoli stems into noodles. They won't be clean, neat spirals, but it doesn't matter!
- 3. Place a large wok over a medium heat and add olive oil (substitute for FryLight if you're making the recipe Slimming World friendly).
- 4. Cook the chicken chunks until no longer pink.
- 5. Place a saucepan half-filled with water over a high heat, and bring to boil. Add the spiralized broccoli noodles, leeks and chickpeas and cook for 2-3 minutes, until noodles are al dente.
- 6. For the feta dressing, put all ingredients into a food processor and whizz until creamy.
- 7. Add the noodles, chickpeas, leeks into the wok and mix with the chicken.
- 8. Serve immediately, drizzling with the feta dressing.
- For a vegetarian version, omit the chicken and use another 1/2 can of chickpeas.
*Products provided by Qwerkity, recipe adapted from Dexam. All other culinary mastery, all my own.