Well this was bound to happen. I love to cook and most of all, I love to share my recipes.
Bernie and I are always on a mission to eat as healthy as possible, however time is not always on our side. So innovation in the kitchen is key.
I can not even begin to tell you how many hours I have spent turning baby marrow into spaghetti using a nifty gadget.
So the excitement was real when Woolworths SA starting selling Baby Marrow Spaghetti!
To celebrate sugar free September, yes I’m on the band wagon, I threw this quick, delicious and healthy meal together.
People, you don’t even need a cutting board for this. It’s that simple. In less than 15 minutes you will be tucking into this plate of goodness.
What you will need:
2 x 350g Baby Marrow Spaghetti
1 x 380g Vegetable and Tomato Pasta Sauce (yes it’s sugar free)
1 x table spoon of origanum
1 x table spoon of olive oil
Salt and pepper to taste
Handful of fresh basil for serving
What to do:
Preheat the oven to 200 degrees. Line a baking tray with tin foil, because a manicure costs more than tin foil, and no one wants to scrub a baking tray.
Mix the olive oil with origanum, salt and pepper. If you like you can also add some lemon and garlic. Coat the chicken breasts with olive oil and seasoning and place in the oven. Depending on their size and thickness they will only need between 10-15min to bake.
In the mean time, place the baby marrow spaghetti in a large pan and sauté lightly for 2 minutes, add seasoning to taste. Add the tomato vegetable pasta sauce and allow to steam for another 2 minutes. Remove from the heat and cover.
Once the chicken has cooked through, serve with the baby marrow spaghetti and garnish with roughly torn basil leaves.
Could it be any easier? I think not.