Creamy basil chicken on pumpkin taglietelle [paleo, banting, low carb] 

This is a real Winter warmer and is packed with flavor. The pumpkin taglietelle is a great low carb alternative to wheat taglietelle and is naturally gluten free. Swop the dairy cream for coconut cream for a paleo friendly version of this delicious dish.


Serves 4

2 large chicken breasts (chopped)

2 tablespoons coconut oil

1 red onion (finely diced)

1/4 red bell pepper (diced)

1/4 yellow pepper (diced)

2 tablespoons crushed garlic

1/2 tablespoon ground ginger

1 teaspoon mild curry powder

0.25 teaspoon ground nutmeg

1 tablespoon paprika

1/2 tablespoon dried origanum

Fresh coriander

1 handful fresh basil

1 tablespoon basil pesto

3 Tablespoons tomato paste

100ml water

3 Tablespoons cream cheese or cream of your choice

500g pumpkin taglietelle or spiralized vegetable of your choice

50ml water for the taglietelle

20ml olive oil

Salt and pepper to taste


20 minutes preparation time

Heat a pan over medium to high heat and fry the chicken breasts till white. Add the onion and fry while stirring till the onions are translucent. Add the peppers, curry powder, nutmeg, ginger and garlic. Fry for 5 minutes then lower the heat to medium. Add the tomato paste, paprika, basil pesto, cream and 100ml water then cover and simmer for 5 minutes. Add chopped coriander and some basil and simmer on low heat for another 5 minutes. Add salt and pepper to taste.

In a separate pan, add the pumpkin and 50ml water. Cover and steam until the water runs out. Drizzled with olive oil and some salt.

Garnish with some fresh basil and sliced radish. Serve with some salad and a glass of shiraz.

Bon apetit!