Pesto Chicken with Zucchini Noodles

1⁄2 cup unrefined, cold-pressed, extra-virgin olive oil

1⁄2 tsp sea salt

1⁄4 tsp freshly cracked pepper

Pasta:

1 tbsp organic, unrefined, virgin coconut oil

1 lb organic, pasture-raised chicken breasts, cut into bite sized pieces

2 medium zucchini made into zucchini noodles (zoodles!) with either a julienne peeler or

spiralizer

1⁄2 bunch asparagus (about 12 stalks) cut into 1” pieces, tough ends removed

1/3 cup tomatoes, chopped

1⁄4 cup raw nuts (walnuts, pecans, cashews, etc.)

 sea salt & pepper, to taste

Instructions:

1. First up, the zoodles! First thing is to get the moisture out! No one likes watery pasta!

To get the moisture out, use the salting method. This gets the moisture out, so that they

don’t become a watery mess when heated with the sauce. To do this, place zoodles on

top of paper towels and salt them generously. Set aside for at least 20 minutes, while

they release their moisture.

2. For the pesto, add all of the pesto ingredients to a food processor (or blender) and

pulse until well combined. Set aside.

3. Heat the coconut oil in a large pan over medium heat. Once the coconut oil has

melted, add the chicken to the pan. Sauté until the chicken is cooked through, about 5

minutes. Add the asparagus to the pan and sauté for 2-3 minutes, or until the asparagus

begins to soften.

4.While the asparagus is cooking, get back to the zoodles! Gently squeeze the salted

zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.

5. Turn down the heat of the pan to medium-low, and add the zoodles to the pan. Stir

well. Once the zoodles are warm, turn the heat off and add the pesto sauce, tomatoes,

and nuts to the pan and stir until combined. Serve up and slurp down! Makes 4

servings.

Adapted from: http://livinglovingpaleo.com/2014/04/28/pesto-chicken-pasta/