Categories: Main Dishes
Ingredients
- Pesto Sauce:
- 3 cups packed basil leaves
- 4 garlic cloves, peeled
- 1/4 cup walnuts or pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Pasta:
- 1 tbsp coconut oil
- 1 lb chicken breasts, cut into bite sized pieces
- 2 medium zucchini made into zoodles with either a julienne peeler or spiralizer
- 1/2 bunch asparagus (about 12 stalks) cut into 1” pieces, tough ends removed
- 1/3 cup sun dried tomatoes
- 1/4 cup pine nuts
- Salt & pepper, to taste
Directions
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First up, let’s get the moisture out of the zoodles! No one likes watery pasta! 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.
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Let’s make the quick pesto! Add all of the pesto ingredients to food processor (or blender) and pulse until well combined. Set aside.
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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.
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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.
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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!