2 chicken breast - al natural
3 tbs pesto
1/2 red onion diced
1/4 chicken broth - low sodium
1 thinly sliced zuchini or squash (use a mandolin or peeler)
1 garlic clove
2 shakes of red pepper falkes
salt & pepper
Start by heating olive oil in pan until hot, shake in red pepper flakes, season chicken with salt and pepper and sear until almost done (3-5min per side) then remove. Add onion and garlic sautee until soft. Cut your cooled chicken into slices and deglaze pan with broth before. Have the pasta (i love quinoa veggie curls for this) cooking until and ready to add al dente at the very end. Put the chicken back in with the pesto, reduce liquid until pasta is ready, Strain, then add the sliced zuchini (you just want it to steam at the end) If you want more pesto or parmesean cheese add now. Mix together and serve!
3 tbs pesto
1/2 red onion diced
1/4 chicken broth - low sodium
1 thinly sliced zuchini or squash (use a mandolin or peeler)
1 garlic clove
2 shakes of red pepper falkes
salt & pepper
Start by heating olive oil in pan until hot, shake in red pepper flakes, season chicken with salt and pepper and sear until almost done (3-5min per side) then remove. Add onion and garlic sautee until soft. Cut your cooled chicken into slices and deglaze pan with broth before. Have the pasta (i love quinoa veggie curls for this) cooking until and ready to add al dente at the very end. Put the chicken back in with the pesto, reduce liquid until pasta is ready, Strain, then add the sliced zuchini (you just want it to steam at the end) If you want more pesto or parmesean cheese add now. Mix together and serve!
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