Monday, September 11, 2017

Chicken Pesto and Zucchini "Pasta"

  Ok, so, it's the end of summer and you have a ton of zucchini, tomatoes, and basil from your garden and you have no idea what to do with them, am I right? Well, this is absolutely the recipe for you! Actually, even if you don't have a garden or a ton of zucchini and tomatoes, this is still the recipe for you! I saw it in one of those Tasty videos that is bouncing around social media and it looked easy, so I gave it a shot. I must say, it really is, well, quite TASTY! It's also very quick to make, so it's perfect for a midweek meal. And yes, as you can see there's no pasta in the dish. It's just ribbons of zucchini masquerading as pasta, which is great news for anyone who may be choosing cut down on carbs. On the flip side, if you want to add real pasta to it, go right ahead! It'll be awesome!
  So no matter how you decide to make it, I know you'll absolutely love it. It's definitely just the thing when you want one last taste of summer before the cooler weather rolls in!

4 cups basil
1 cup grated Parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
Salt, to taste
Pepper, to taste
½ cup olive oil
3 zucchini
1 cup cherry tomatoes
2 boneless, skinless chicken breasts, chopped

 In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
 With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through. 

Honestly, I wouldn't change a thing. It's so fresh and flacvorful, just make it as is, and you're good to go. If you want to take a little shortcut, you could use jarred pesto sauce, but fresh is always so much better. 
If you want to make it a meatless dish, simply leave out the meat! It'll be delish either way!

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