Pesto Chicken Zoodles
The much healthier, low carb version of pesto chicken pasta.
Ingredients
Zoodles
- 3-4 medium zucchini made into zoodles with either a julienne peeler or spiralizer
- Sea Salt
Pesto Sauce
- 3 cups packed basil leaves
- 4 garlic cloves
- ¼ cup pine nuts
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the remaining Ingredients:
- 1 tablespoon coconut oil
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- ½ bunch asparagus about 12 stalks cut into 1” pieces, tough ends removed
- ¼ cup pine nuts
- Sea salt & pepper to taste
Instructions
Place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
Add all of the pesto ingredients to food processor (or blender) and pulse until well combined. Set aside.
Heat the coconut oil in a large pan over medium heat. Once the oil has melted, add the chicken to the pan. Sauté until the chicken is cooked through, about 5 minutes.
Add the asparagus to the pan and sauté for 2-3 minutes, or until the asparagus starts to soften.
While the asparagus is cooking, gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.
Turn down the heat of the pan to medium-low, and add the zoodles to the pan. Stir well. Once the zoodles are warm, turn the heat off and add the pesto sauce and pine nuts to the pan and stir until combined. Serve.
