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Philadelphia Courgetti 4 Ways

These delicious Philadelphia courgetti recipes are the perfect carb-free alternatives to kick-start the new year! πŸ₯’

Ingredients

Salmon & Tomato Courgetti

120g Philadelphia Original

3 courgettes, ends trimmed

1 tablespoon olive oil

2 salmon fillets

Pinch sea salt

Pinch black pepper

100g baby tomatoes, halved

Lemon, Prawn & Red Chilli Courgetti

120g Philadelphia Original

3 courgettes, ends trimmed

200g prawns, peeled and deveined

Pinch sea salt

Pinch black pepper

1 tablespoon olive oil

Β½ teaspoon red chilli, chopped

Zest of 1 lemon

Juice of 1 lemon

Mushroom & Spinach Courgetti

120g Philadelphia Garlic and Herbs

3 courgettes, ends trimmed

1 tablespoon olive oil

100g chestnut mushrooms, sliced

50g fresh spinach

Salt, to taste

Pepper, to taste

Chicken & Broccoli Courgetti

120g Philadelphia Garlic and Herbs

3 courgettes, ends trimmed

1 tablespoon olive oil

Pinch sea salt

Pinch black pepper

200g chicken breast, thinly sliced into 1-cm strips

150g broccoli florets

Preparations

Salmon & Tomato Courgetti

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Season salmon with salt and pepper.

3. Heat olive oil over medium heat in a large pan. Add salmon, skin side down. Cook for 5 minutes, and turn skin side up, cooking for additional 4 minutes, or until cooked all the way through. Once cooked, flake into chunks and set aside.

4. Add the tomatoes to the pan, cooking for 1 minute.

5. Add the Philadelphia Original, stirring until it becomes creamy.

6. Tip courgetti into the pan, cooking for 2–3 minutes until softened. Add the salmon and gently fold through.

7. Transfer courgetti into two bowls.

8. Enjoy!

Lemon, Prawn & Red Chilli Courgetti

1. Using a spiralizer, turn the courgette into thin noodles.

2. Season prawns with salt and pepper.

3. Heat olive oil over medium heat in a large pan, cooking for 2 minutes, or until they begin to turn pink.

4. Add red chilli, lemon juice, zest, and Philadelphia Original, stirring until it begins to make a creamy sauce.

5. Tip courgetti into the pan, cooking for 2–3 minutes until softened.

6. Transfer courgetti into two bowls, topping with additional red chilli.

7. Enjoy!

Mushroom & Spinach Courgetti

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Heat olive oil over medium heat in a large pan. Add mushrooms, cooking for 2–3 minutes, or until golden.

3. Add Philadelphia Garlic and Herbs, stirring until it becomes creamy.

4. Add courgetti and spinach, cooking for 2–3 minutes until softened.

Transfer into bowls.

5. Enjoy!

Chicken & Broccoli Courgetti

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Season chicken with salt and pepper.

3. Heat olive oil over medium heat in a large pan. Add chicken, cooking for 3 minutes, stirring occasionally.

4. Add broccoli florets, cooking for 3–4 minutes, or until they begin to soften.

5. Add the Philadelphia Garlic and Herbs, stirring until it becomes creamy.

6. Tip courgetti into the pan, cooking for 2–3 minutes until softened.

Transfer into bowls.

7. Enjoy!