Preheat your oven to 200C (400F). Place tomato passata, capsicum, butter and paprika in a baking dish and pop in the oven to get cooking.

While the sauce is warming, combine chicken and almond in a medium bowl. Season with salt and pepper and form into your preferred meatball size. Smaller ones take longer to make but will cook quicker!

Add the balls to the sauce and return to the oven uncovered for 15 minutes.

Turn and cook for another 10-15 minutes or until the meatballs are cooked through.

While the meatballs are cooking, slice zucchini into fine ribbons using a mandoline or vegetable peeler. Stack them up and slice into linguine shaped ‘noodles’ with a knife. Pop in a strainer and sprinkle with a generous pinch of salt and allow to stand for 10 minutes or so.