Cut the chicken breast fillet into thin strips. Peel and finely chop the onion and garlic, spiralize the courgettes into noodles and finely snip the chives.
Gently heat the olive oil in a large frying pan. Fry the chicken breast fillet briefly until it takes on a little colour on the outside.
Add the onion and garlic and cook over a medium heat until translucent. Season with salt, pepper and, if you like, a little nutmeg or herbs.
Stir the cashew butter into the almond milk and add to the pan. Let everything reduce briefly until you have a creamy sauce.
Fold in the courgette noodles and cook only briefly so they stay al dente. Finally, stir in the fresh chives and season to taste.
Serve hot straight away, finished with extra chives and freshly ground pepper if you like.
Good to know
When it needs to be quick but should still taste like a proper meal, this dish is just right. Creamy, savoury and not too heavy.
Swaps
Chicken breast fillet → turkey breast (similar protein content, usually very lean) | Cashew butter → almond butter (also provides unsaturated fatty acids and vitamin E) | Almond milk → coconut milk without additives (creamier, with different fatty acids) | Chives → parsley (also brings vitamin K and a little vitamin C)
Allergens
Contains tree nuts (cashew butter and almond milk). Good for children if mildly seasoned and the courgette noodles are cut small; in pregnancy no concerns as long as the chicken is cooked right through.
