Zucchini Noodles with Roast Chicken in Chickpea Pesto
Zucchini Noodles with Roast Chicken in Chickpea Pesto
Servings: 3 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.