CHICKEN PESTO "PASTA"

CHICKEN PESTO "PASTA"

Have you tried zoodles? Zucchini ‘noodles’ are an amazing replacement for pasta, which is high on the list of inflammatory foods. Instead of cooking a glutinous option, this miraculous noodle substitute will inspire you to enjoy your old favourites with a healthier spin. This ‘pasta’ is delicious with meatballs, bolognaise and in soups and salads too.

This is an easy and affordable meal that can be made in a matter of minutes, with some simple planning and meal preparation ahead of time. For a meat free lunch option, just two zucchini and some pre-made pesto is all you need.

kale pesto

INGREDIENTS

 

  • 2 skinless chicken thighs, quartered
  • 1 tbsp. coconut oil or ghee
  • 4 green zucchini (courgette)
  • ¼ cup basil and kale pesto (recipe below)

KALE AND BASIL PESTO

  • 1 basil plant or large bunch, large stems removed
  • ¾ cup extra virgin olive oil
  • 3 large leaves kale, de-stemmed and chopped (about 2 cups packed)
  • ½ cup raw cashews
  • ¼ cup pistachios
  • 1 tbsp. chopped mint
  • Salt, to taste
  1. Place all the pesto ingredients in a food processor and pulse until smooth. Scrape into a recycled airtight jar and keep in the fridge.
  2.  First, roughly peel the zucchini and chop off both ends. Using a handheld julienne device or vegetable spiraliser, process all of the zucchinis into noodle-like pasta. With a handheld device, julienne the outer layer and discard the core (or use it in your next green smoothie!).
  3. Heat the oil in a pan on medium-high. Add the chicken pieces and cook, turning regularly, until browned and cooked through, about 10 minutes.
  4. Add ¼ cup pre-made pesto and stir for 1 minute to coat chicken.
  5. Add the zucchini and stir for another minute. Turn off the heat and dish into bowls immediately to prevent the zucchini from turning soggy. Serves 2.