New dinner recipe for you (which also saves SO well as a leftover!) I made this recipe with my boyfriend the other week and it was delicious. Since I am gluten-free, I don't eat regular wheat pasta, so I look for healthier alternatives to eat instead so that I can still get my pasta fix! Pasta is just way too yummy to pass up anyways, let's be honest.
This recipe calls for two recipes: the zucchini pasta as well as the avocado pesto sauce on top! The sauce definitely makes the dish 10x better. Try it out sometime soon and let me know what you think!
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Serving Size: 2-3 servings
Equipment needed:
a spiralizer (or else just cut the zucchini into really thin slices)
Ingredients (for the zucchini pasta):
2 large, organic zucchini
2-3 organic, chicken breast
1/4 cup chopped garlic
salt + pepper
chopped cherry tomatoes
Ingredients (for the avocado pesto):
1 cup fresh basil
salt + pepper
1 avocado
1/2 cup pistachios
1 lemon, juiced
Directions (for pasta):
In a skillet, cook the chicken breast on a medium heat in the extra virgin olive oil until fully cooked, add turmeric on top as a spice (optional). When fully cooked, chop into smaller pieces.
As the chicken cooks, use the spiralizer to slice up the zucchini into pasta strips and lay aside for 5 minutes in a bowl, pat down to remove excess water
In a separate skillet, grease with extra virgin olive oil, and then place the zucchini as well as the garlic, salt, pepper and chopped cherry tomatoes and mix together
Top with the avocado pesto sauce (below) or another organic marinara sauce
Directions (for avocado pesto sauce):
In the food processor, place all ingredients and blend until smooth
Add in more oil for a thinner texture, and more pistachios or basil for a thicker consistency
Add on top of pasta and enjoy!
We paired our pasta with an assorted salad topped with some goat cheese and Primal Kitchen foods Green Goddess dressing!
xoxo,
Kell