Enjoy a low-carb alternative to pasta – perfect as comfort food, when you’re trying to count your calories.

Serves 2

Prep time 30 minutes


1 tbsp olive oil
1 Chicken breast (approx. 250g), diced
200g cherry tomatoes, halved
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp dried basil

Ingredients For the Zucchini ‘Linguini’

2 large zucchini, peeled into strips
1 tsp salt

Ingredients For the Cream Sauce

1 tbsp olive oil
2 cloves garlic, minced
60ml Chicken broth
140g Greek yoghurt
55g Parmesan, grated
½ tsp dried basil 


Peel the zucchini into thin strips to form the linguini. Mix thoroughly with 1 tsp salt, and set aside for 20 minutes to draw out as much water as possible. Place into a clean dishcloth and squeeze to remove excess water. 

Heat the olive oil in a large, non-stick pan. Add in the chicken breast, salt, pepper, garlic powder and cook the chicken well. Add in the cherry tomatoes, zucchini and dried basil, and cook for an additional minute. Remove from the pan and set aside. 

Heat up the olive oil for the sauce, then add in the garlic and cook until fragrant, about 30 seconds. Add the chicken broth to cool the pan, reduce to a low flame, then add in the Greek yoghurt, dried basil and parmesan, stirring constantly until combined into a nice, creamy sauce. 

Add in the zucchini mixture, and serve immediately. Garnish with freshly chopped basil. 

Chef’s Tip: Make sure to pre-prepare the chicken broth – it’s essential that it’s cold, to cool the pan down, and to prevent the Greek Yoghurt from curdling.