Zucchini Noodles with Roast Chicken in Chickpea Pesto
Course Main Course
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
For the Pesto
14 - 19oz canschickpeas, drained
3cupsbasilchopped fresh leaves
1 1/4cupsolive oil
1tspred wine vinegar
For The Noodles
2zucchinilarge , spiralized
2chicken breastroast , chopped
Get the 2 two breasts from your favourite roasted chicken. I was lazy today and just bought a Costco chicken, but have a few recipes I use. http://www.raymondsfood.com/roasted-chicken-with-sriracha-honey-sauce-recipe or http://www.raymondsfood.com/oven-roasted-chinese-five-spice-chicken-with-banh-mi-style-slaw-on-steamed-buns-recipe Roughly chop the breasts and set aside
Add all the pesto ingredients to a food processor and process til smooth. Add more oil as needed to adjust consistency.
Sauted the noodles with the chicken in a large in with oil and some salt. Sautee 2-3 minutes til noodles are soft.
When the noodles begin to soften, add several large spoonfuls of pesto- about 3 per serving. Toss well to coat everything and serve with extra grated parmesan.
NOTE: Only cook what noodles you plan to eat immediately. Sauteed zucchini noodles will get slimy and gross in the fridge, but fresh uncooked ones will keep much longer.