Ingredients
4 medium zucchini, (spiralized)
1 tbsp olive oil
1 cup cherry tomatoes, (or grape tomatoes)
Avocado Pesto Sauce:
2 medium avocados, (peeled and pited)
1 1/4 cup half and half
2 tbsp basil pesto
2 tbsp lemon juice, (freshly squeezed)
2/3 cup freshly grated parmesan cheese
3 cloves garlic, (minced)
salt, (to taste)
Chicken:
1 lb boneless, skinless chicken breasts, (cut into thin strips)
salt and pepper, (to taste)
1/2 tsp garlic powder
2 tbsp light butter, (can sub with olive oil)
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Instructions:
Prepare the zoodles using your Spiralizer. Fan out onto a few paper towels to absorb some water and set aside.
Place a large, nonstick pan or skillet on medium heat with butter. Once the butter has melted and started to bubble, add the seasoned chicken breast strips. Cook chicken 2-3 minutes and then flip to cook 2-3 minutes on the other side. Cook until internal temperature reaches 165 degrees F using a meat thermometer. Remove to a plate and cover to keep warm.
While the chicken is cooking, combine all ingredients for the sauce into a food processor. Process until it reaches a smooth and creamy consistency. Season with salt, to taste.
Once you have removed the chicken from the pan, add the cherry tomatoes to cook for 3-5 minutes (if desired). Make sure to stir or shake the pan lightly to cook the tomatoes thoroughly. Cook just until the skin has wrinkled. Remove to the same plate with the chicken and re-cover.
Place pan back over medium-high heat with olive oil. Once the oil is heated, add the zoodles and cook 1-2 minutes, stirring while it cooks. Add the avocado pesto sauce to the zoodles, toss to coat and allow to cook 1 minute to warm the sauce and melt the parmesan cheese.
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