Start by spiralling your courgettes to make the courgette spaghetti. Place the spaghetti to one side and begin the sauce.
Cut the chicken into bite size chunks, add to a large frying pan over a medium heat and cook until browned. Then cut the mushrooms into thin slices, drizzle with olive oil and add to the frying pan, cook for a further 5 minutess. During which time place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy. Then add in the avocado, olive oil, lime, mint leaves salt and pepper – blend again. Gradually add the water as the sauce blends to create exactly the right consistency for you.
Add the sauce and spaghetti to the chicken and mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little.