Chicken & Mushroom Pesto on Zucchini Noodles2012-03-07
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
Cut your chicken thighs into smallish chunks and set aside. Clean and chop your mushrooms to the size you like to bite them, and slice your onion. I didn’t dice but left larger slices for this one. Set aside. Thinly slice 2 cloves of garlic.
Peel (if you want to) your zucchini and, using a potato peeler, cut your wide noodles and lay them out on a sheet to dry out a bit while you cook everything else.
Heat a large saucepan to medium and add the mushrooms. Let them cook dry in order to release moisture. As always, we’re looking to evaporate as much water when working with mushrooms and zucchini noodles as possible to avoid a water bowl of mush as dinner. Once the mushrooms start to release, add the onions and a tiny bit of olive oil. Blend and add the chicken, a bit more oil and the thinly sliced garlic. Begin cooking on low until the chicken is cooked through.
Put your basil, 4 garlic cloves, nuts and salt in a food processor and blend for a few seconds. Turn back on and while blending, pour in the olive oil and mix until you’ve got a nice paste.
When the chicken is done, add your zucchini noodles and cook through, stirring often. Once your noodles are at the desired softness (about 8 minutes), turn off the heat and add the pesto sauce. Stir it thoroughly to coat and serve!
- 8 skinless, boneless chicken thighs
- 5-7 medium zucchini
- 10 cremini mushrroms
- 1/2 onion
- 4 TBSP olive oil
- 1 cup fresh basil leaves
- 1/4 cup nuts (all I had was cashew, walnuts are better, macadamia nuts the best)
- 6 cloves garlic
- pinch Himalayan mountain salt
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