I did not want this to be too spicy so added the chorizo right at the end. If you want the spicy chorizo flavorings to go right through this meal add it in when you are adding the coconut cream.

1 Onion - chopped
Tsp of crushed garlic
2 boneless and skinless Chicken Breasts - cut into chunks
Half a cup of homemade pesto
One Spanish Chorizo sliced into small pieces
One Carrot cut into thin strips
Can of Coconut Milk
A handful of mushrooms cut into slices
Handful or two of spinach

1 Onion - chopped 2 boneless and skinless Chicken Breasts - cut into chunks

Fry the onion and garlic in a bit of oil until clear.

Add the chopped chicken breasts to the onion and garlic. Add the sliced carrot and mushrooms. Cook on a medium heat.

When the chicken is almost cooked add the coconut cream and pesto and stir to mix the pesto through the cream, meat and vegetables.

When the chicken is cooked add the spinach and chopped chorizo. Take off the heat so the sauce can soak into the chorizo and warm it up.

Serve with zoodles. YUMMY!!!!