Zucchini Noodles with Pesto

Directions

• 1. Prepare the Zoodles:
• Using a spiralizer, mandolin, or vegetable peeler, turn your zucchini into noodles. If you’re using a spiralizer, follow the instructions to create long, spaghetti-like zoodles. Set aside.
• 2. Cook the Zucchini Noodles:
• Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat. Add the zucchini noodles and cook for about 3-5 minutes, tossing them occasionally until they’re warmed through but still slightly firm (you don’t want them to get soggy). Remove the noodles from the pan and set aside.
• 3. Cook the Chicken:
• Chop the chicken breasts into bite-sized cubes. Sprinkle them with salt and pepper to taste. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken cubes and cook for about 7-10 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove from heat and set aside.
• 4. Make the Pesto:
• In a blender or food processor, combine the spinach, basil, walnuts (or cashews), olive oil, parmesan cheese, lemon juice, avocado, salt, and pepper. Blend until smooth. Taste the pesto and adjust the seasoning by adding more salt, pepper, red pepper flakes, or lemon juice, if needed.
• 5. Mix Everything Together:
• Return the zucchini noodles to the pan. Add the pesto one tablespoon at a time, tossing the noodles to coat them evenly. Add the cooked chicken and cherry tomatoes (or sun-dried tomatoes). Stir everything together until well combined.
• 6. Serve:
• Transfer the zucchini noodles to serving plates. Garnish with fresh basil, a sprinkle of sea salt, black pepper, and red pepper flakes (if desired). Serve hot and enjoy!