Avocado Pesto with Zucchini Pasta
By: Alice Williams
Published: Sunday, February 14, 2016 - 12:13pm

Ingredients




3 medium zucchinis (courgettes for my Brits)
1 ripe avocado
Cashew Pesto or store bought pesto
1 chicken breast
Olive oil
Optional: Parmesan

Preparation

1 First, get your zucchinis out and chop out the ends. Attach to your spiralizer to turn them into noodles. 2 Put the zucchini noodles aside. 3 Mix your pesto (anywhere from 5-9 tbsp) in with the avocado - mash them together and put them aside. 4 Flatten the chicken breast with a meat hammer and season both sides with some salt, pepper and paprika. 5 Put a little bit of olive oil in the pan and grill the chicken for approximately 6 minutes per side or until the chicken breast reads 165 farenheit, if you have a meat thermometer. 6 Put the chicken aside and dice them after about 5 minutes. 7 Put the zucchini noodles in a big pan with some olive oil. 8 Cook the noodles until they are soft (about 5-7 minutes) and then add the pesto avocado mix and the diced chicken. 9 Cook for another few minutes and then serve with some parmesan sprinkled on top. 10 Notes 11 You will need a spiralizer to make zucchini noodles.

About

This is a delicious low-carb alternative to your standard pesto pasta. Filled with vegetables, protein and healthy fat, it is sure to satisfy every craving!