A speedy twist on an Italian classic. You can find pre-prepared courgette spaghetti in many supermarkets or easily make it yourself with a julienne peeler.


Serves: 4

  • 2 tbsp olive oil
  • 500g (1lb 2oz) mini chicken breast fillets
  • 1 tsp each of dried oregano and dried thyme
  • 300ml (11⁄4 cups) passata
  • 350g (12oz) courgette spaghetti
  • 100g (31⁄2oz) mozzarella cheese, grated
  • 75g (21⁄2oz) Parmesan cheese, grated
  • 75g (21⁄2oz) panko breadcrumbs
  • handful of basil leaves


  1. Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the courgette spaghetti and warm through until a little softened.
  2. Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4–5 minutes until golden and bubbling.
  3. Serve scattered with basil leaves.