27
Jun
12

Chicken pesto pasta

Once you have tasted this dish you will make it over and over again.

Pesto

2/3 c macadamia nuts (substitute walnuts, pine nuts, almonds)

1 to 1 1/2 c of fresh basil leaves

1/2 c olive oil

3 garlic cloves peeled

Juice of 1 to 2 lemons (depending on taste)

salt and pepper to taste (do not salt if your nuts are salted)

Add ingredients to your food processor or blender and blend until smooth. Add olive oil, lemon, pepper or salt if need be. Set aside.

Chicken

2 lb chicken breasts or chicken tenders.

Pan cook in olive oil until done or boil.

Pasta

2  zucchinis

2 yellow squash

Wash and use a mandoline to thinly slice the squash then use a knife to cut into thin “noodles”. If you don’t have a mandoline you can use a peeler but be careful not to make the noodles too thin.

Putting it all together:

In a large skillet add a tablespoon of olive oil and add your pasta and pesto and mix well. Add chicken and simmer until squash is cooked to your liking. Serve hot. Feeds 4 to 6 people.

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1 Response to “Chicken pesto pasta”


  1. 1 Dewsterling
    June 27, 2012 at 7:20 pm

    That looks delicious!


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