If you are looking for new ways with squashetti, boodles or noodle like veg, I have just the recipe for you. Low carb, low faff, high protein, maximum flavour… you get the idea.
Hot, slithers of crispy noodles, served with a pan fried piece of chicken, a wafer of parma ham and a good dollop of spicy avocado. With so few ingredients, it is super easy to make and the ultimate cozy night in dinner.
I have spare you the method of making the squashetti because, well…frankly sainsbury’s and a number of other supermarkets now make it and its far more convenient than dealing with a spiruliser when I get in the door late in the evening, already ravenous.
If you do want to make the noodles yourself I would recommend opting for sweet potato instead of squash, as its far easier to spirulise.
Flat-iron Chicken and Truffle Squashetti Recipe
- 2 chicken breasts
- 2 slices parma or serrano ham
- 2 cloves garlic, bashed
- 1 sprig thyme
- 2 tbs olive oil, or butter
- 300g butternut squash noodles
- 1 tablespoon mild olive oil
- 1 teaspoon truffle oil, plus more to serve
- a generous couple of pinches sea salt
- a small handful of rocket
- 1 avocado
- 1 lemon : 1/2 teaspoon zest and 1 tablespoon juice
Preheat the oven to 180 degrees C / 350 degrees F
Mix the truffle and olive oil in a small bowl. Add your squashetti to a large bowl and drizzle over the oil. Pour onto a foil lined baking tray. (The foil doesn’t do much, but means you don’t have to wash up.) Spread them out nice and evenly and season with a few pinches of sea salt.
Bake for 20-30mins, depending how fierce your oven is. Just make sure you take them out and toss them about every ten mins.
Whilst the squashetti is cooking, place your two fillets of chicken between baking parchment and carefully bash them so they are even thickness. You don’t want to bash them thin, just ensure they are of the same depth for even cooking all the way through. Sprinkle both sides with sea salt and rub with a little lemon zest
Heat the olive oil, or butter, in a large non stick frying pan and add the sprig of thyme and the bashed garlic. Allow them to cook in the pan for a minute before adding the chicken. Cook the chicken breast over a high heat for 3 minutes, then flip and cook for a 2 minutes before reducing the heat to low and placing a lid over the pan. Continue cooking for a further 8-10 minutes depending on breast size and thickness, then set aside on a warm plate to rest.
Make the parma ham crisps by adding a couple of slices of ham to a foil lines tray and place them in the oven for 5-10 minutes, or until crisp – you can also use a medium grill, but watch them like a hawk and don’t forget to flip them after a minute.
Smash up the avocado with a good pinch of salt and 1 tbs lemon juice
When you’re happy with the crispyness of the squashetti, pop onto a paper towel to crisp up a little – some will go very crispy, others will be chewier. Toss through a handful of rocket and divide them between two plates. Top with the chicken breasts, wafers of crispy parma ham and finish with a dollop of lemony smashed avocado