Creamy Pesto Chicken with Zoodles

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Bonnie

2 skinless, boneless chicken breasts, cut in half horizontally to make 4 thinner steaks

½ tsp salt, plus extra to serve

¼ tsp cracked black pepper, plus extra to serve

1 tsp garlic powder

1 tsp sweet paprika

2 tbsp olive oil

1 tbsp freshly minced garlic

250 g (9 oz) cherry or grape tomatoes

1 cup (250 ml) thick (double/heavy) cream

4 large zucchini (courgettes), thinly sliced or cut into zoodles (courgetti) (see note 1), or just use thinly sliced zucchini

⅔ cup (160 g) pesto, store-bought or homemade, plus ¼ cup (60 g) extra to garnish (optional)

¼ cup (25 g) grated parmesan, plus extra to garnish

¼ bunch basil, leaves picked, to garnish, to garnish

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