Ingredients:

4 chicken thigh fillets

1 jar tomato passata

200gms chopped deli roasted capsicum

1 tbls olive oil

1 garlic clove

1 small grated zucchini

1 large zucchini (for the noodles)

Method

Heat oil & garlic in heavy based pot

Add the capsicum, grated zucchini & chicken thigh fillets

Saute until chicken is slightly browned

Add the tomato passata and season with salt & pepper.

Cook for 30 mins on low heat.

Using a spiraliser or vegetable peeler, make noodles from the large zucchini.

Pour the hot sauce over the zucchini noodles and top with parmesan cheese and basil.