Recipe: Creamy Pesto Chicken with Zucchini pasta

Recipe: Creamy Presto ChickenINGREDIENTS

Pesto:

  • 1 cup spinach
  • 1 cup fresh basil
  • 13 cup walnuts or cashews
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup parmesan cheese
  •  2 tsp lemon
  • 1-2 drops Basil Vitality essential oil
  • 1-2 drops Lemon Vitality essential oil
  • 1 avocado
  • 1 tsp pink sea salt
  • 1/2 tsp fresh pepper

Everything Else:

  • 4 medium organic zucchinis
  • 1 pound organic chicken
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup cherry tomatoes
  • Basil and red pepper flakes for garnish

INSTRUCTIONS

  1. Using a spiralizer, mandoline, or vegetable peeler, shred zucchini into noodles.
  2. In a skillet, heat 1 tablespoon oil and add zucchini.
  3. Toss for 3-5 minutes. Remove once zucchini is warm and set aside.
  4. Chop chicken into cubes and sprinkle with salt and pepper.
  5. Heat 1 tablespoon olive oil in your skillet and add chicken.
  6. Cook chicken until no longer pink. Remove and set aside.
  7. In a high-speed blender or food processor, combine all pesto ingredients and blend until smooth. Taste and adjust as desired.
  8. Return zucchini noodles to the pan.
  9. Add in pesto, a tablespoon at a time until desired amount.
  10. Add in chicken and cherry tomatoes.
  11. Toss until combined and then transfer to serving plates.
  12. Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot.

Note: Depending on the size of your zucchini, this may make a lot more pesto than needed or desired. Start with a little and then toss and add more as desired. Leftover pesto can be tossed with shredded chicken for a pesto chicken salad!

By Alexis Kornblum of LexisCleanKitchen.com

Source: The Essential Edge, March 2015

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