Step 1

Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 3 mins each side or until browned. Transfer to a plate. Add cream and pesto to pan. Bring to the boil. Reduce heat to medium. Cook for 2 mins or until mixture thickens slightly. Return the chicken to the pan. Cook, turning, for 3 mins or until chicken is cooked through. Season.

Step 2

Meanwhile, wearing gloves to avoid staining your hands, use a spiraliser or a sharp knife to cut carrot and beetroot into noodles. Place carrot in a heatproof bowl and cover with boiling water. Stand for 2 mins. Drain well and transfer to a colander. Repeat with the beetroot.

Step 3

Divide the vegetable noodles among serving bowls. Top with the chicken and spoon over the sauce in the pan. Sprinkle with the olives, parmesan and oregano. Season to serve.