Cut the chicken strips into large bite sizes. Marinate with Dijon mustard, Worcestershire sauce, tarragon, juice of ¼ lemon and chopped garlic clove. Place it in a baking dish and put in the oven for 12 minutes. Remove and set aside.
Bring a medium sized saucepan to the boil. Add the black bean spaghetti and bring it down to a simmer. Boil for 6-8 minutes or until al dente.When cooked, drain pasta in a colander and run under cold water to stop the cooking process. Set it aside and let it dry.
Thinly slice salad onion.
In a medium sized mixing bowl, add baby spinach, basil, salad onion and baked chicken. Add juice of ¼ lemon and 1 tbsp olive oil. Toss until well combined.
Thinly slice the marinated roasted capsicum.
In another medium sized mixing bowl, add the cooked black bean spaghetti and marinated roasted capsicum. Add 1 tbsp of the oil from the marinated roasted capsicum, generous amounts of salt and some pepper. Toss until well combined.
On a flat plate, place the spinach, basil, salad onion and chicken salad in a heap, to one side.
Divide the pasta mix into 4. Then place one portion in a large ladle. Using a fork, twirl the pasta whilst it’s in a ladle to create a twirled portion. Place on the other half of the plate. Repeat for the other 3 portions.
Season with salt and pepper.
Add basil for garnish. Serve.
You can use any wheat free pasta for this recipe.
If you’re not following a gluten free diet, any spaghetti can be used for this recipe.
You can substitute tarragon with dill, rosemary or oregano.
You can use chicken thigh for this recipe if you prefer something a bit more moist.
You can use hot English mustard when baking the chicken if you’re after something with a little more kick. Wholegrain mustard can also be used if that’s your preference.
You can use shallots if you can’t find salad onion.
Remove the onion and garlic to make this recipe Low FODMAP.