Zucchini Noodles with Roast Chicken in Chickpea Pesto

Name: Zucchini Noodles with Roast Chicken in Chickpea Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 14 - 19 oz cans chickpeas (, drained); 3 cups basil (chopped fresh leaves); 1 1/4 cups olive oil; 3 tbsps chopped garlic; 1 tsp red wine vinegar; 1 tsp lemon juice; 1/4 cup parmesan (grated); 2 zucchini (large , spiralized); 2 chicken breast (roast , chopped)

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Zucchini Noodles with Roast Chicken in Chickpea Pesto

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

Ingredients

For the Pesto

14 - 19 oz cans chickpeas , drained
3 cups basil chopped fresh leaves
1 1/4 cups olive oil
3 tbsps chopped garlic
1 tsp red wine vinegar
1 tsp lemon juice
1/4 cup parmesan grated

For The Noodles

2 zucchini large , spiralized
2 chicken breast roast , chopped

Instructions

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.

Notes

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.