Pesto Chicken Zoodles

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 2 bunch asparagus (about 12 stalks cut into 1” pieces
  • 3 cups Basil, packed leaves
  • 4 Garlic cloves
  • 1/3 cup Sun dried tomatoes

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Sea salt
  • 1/2 tsp Sea salt
  • 1 Sea salt & pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts
  • 1/4 cup Walnuts or pine nuts

• Other

  • 3 4 medium zucchini made into zoodles with either a julienne peeler or spiralizer

Found on livinglovingpaleo.com

Directions

• First up, let’s get the moisture out of the zoodles! No one likes watery zucchini! It’s totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don’t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
• Let’s make the quick pesto! 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, let’s get back to the zoodles! 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, sun dried tomatoes, and pine nuts to the pan and stir until combined. Serve up and slurp up!