Zoodles with Spinach Kale and Basil Pesto

 

INGREDIENTS

Pesto:

2 cups fresh basil

2 cups spinach leaves

2 cups kale leaves

½ cup olive oil

2 garlic cloves

⅔ cup pine nuts (pistachios or almonds work as well)

⅓ cup Parmesan cheese (optional)

salt & pepper

Noodles:

2 medium zucchini or summer squash

2 Tbsp olive oil

1 tsp minced garlic

8 ounces sliced mushrooms

1 cup cherry tomatoes, halved

salt & pepper, to taste

red pepper flakes

2 chicken breasts

INSTRUCTIONS

To make pesto place all ingredients in a blender or food processor and puree until smooth. Set aside

Make zucchini noodles using a spiralizer or with a potato peeler. Salt and lay on a towel to dry.

Add 1 Tbsp olive oil to a hot skillet and add in noodles. Cook until softened to your liking (may need to be done in batches).

Remove and set aside.

Meanwhile, salt and pepper both sides of chicken breasts and grill until done.

Add in additional olive oil, mushrooms and garlic to hot skillet. Cook until mushrooms have softened.

Add in halved cherry tomatoes and additional olive oil if needed. Cook until just beginning to wilt.

Add back in noodles and top with pesto, salt & pepper and red pepper flakes.

Serve with sliced chicken and garnish with additional parmesan cheese, pine nuts, chopped basil and extra red pepper flakes.