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ALMOND PESTO ZOODLES WITH CHICKEN + CHERRY TOMATOES

#ALMOND #PESTO #ZOODLES WITH #CHICKEN + #CHERRY #TOMATOES

Today I’m sharing a super simple summer recipe that I’m kind of obsessed with. I mean let’s be honest, I’m kind of obsessed with anything involving homemade pesto, but hey, that’s beside the point here.
This is a total “backyard-garden-to-table” meal, because most all of the ingredients came straight from home. Seriously! The basil for the pesto, the cherry tomatoes. SO. MUCH. FRESHNESS, you guys.
ALMOND PESTO ZOODLES WITH CHICKEN + CHERRY TOMATOES

Ingredient :
Yields: 4 servings
  • For the Almond Pesto
  • 4 cups fresh basil, lightly packed
  • 1 clove garlic, minced
  • 1/4 cup almonds
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • For the Chicken and Zucchini Noodles
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 4, 3-4oz chicken breasts
  • salt and pepper to taste
  • 3 small zucchinis, spiralized into spaghetti-like noodles
  • 1 1/2 cups cherry tomatoes, halved
Instructrion :
  1. First, make the pesto by combining all of the ingredients in a food processor or high speed blender and mixing until smooth (you may need to scrape down the sides of the bowl occasionally during the process). Set aside.
  2. In a large skillet, heat the olive oil and garlic over medium heat.
  3. Add in the chicken and sprinkle with salt and pepper, then cook for 3-4 minutes on each side, or until each piece is completely cooked through. Remove the chicken from the skillet, cover with foil, and set aside.
  4. Add the zucchini noodles to the same skillet and sauté for 1-2 minutes, then add the tomatoes. Continue to cook until the noodles are al dente, about 3-4 minutes, then remove the skillet from heat.
  5. Read More About Recipe >>>Click Here<<<

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