Last weekend I stumbled upon a Williams Sonoma that I had never seen before, so I went in and bought a Julienne peeler/Mandolin. I had seen a lot of recipes that involved “Zoodles,” (aka Zucchini noodles) and figured a Julienne peeler would be useful to have if we are going to start incorporating some of these Paleo recipes into our regular rotation once this Challenge is over. I thought chicken and pesto would be yummy with the Zoodles and after looking at a bunch of recipes online, I felt comfortable enough making up my own recipe. The result was delish!
Here’s what I did…
First, I cut 3 large boneless skinless chicken breasts into cubes and set those aside.
Then, I made my pesto: I lightly toasted 6 tablespoons of pine nuts in a pan on the stove for about 3-4 minutes until they got slightly browned and toasted. I then put into the bowl of a food processor, 3 cups of fresh basil leaves, and added my mine nuts. I added 2 chopped cloves of garlic and 1 Tablespoon of lemon juice and 1 teaspoon of salt. I then pulsed the food processor using the regular blade until the ingredients were all finely chopped and then I turned the food processor on continuously and poured about 2-3 tablespoons of olive oil into the bowl of the food processor while it was going. My goal was to get a nice paste formed. I then tasted the pesto, and had Ken taste the pesto and we adjusted the seasoning as necessary. Ken wanted to add a little more lemon juice to balance out the flavors a bit.
Finally, I turned 4 zucchinis into Zoodles by using my Julienne peeler. You can make wide noodles if you want or you can make skinnier noodles… that’s entirely up to you. I was learning how to use my Julienne peeler and figuring out how to play around with the different settings, so I ended up with noodles of varying sizes. You can stop peeling when you get to the seeds of the zucchini.
I then sauteed the chicken just a little bit in olive oil in a pan on the stove over medium heat. Once the chicken started to cook a bit, I added about 2 Tablespoons of the pesto to the pan and stirred to coat the chicken in the pesto. I then let the chicken cook, flipping the pieces periodically, for about 10-12 minutes.
Meanwhile, I heated up a little bit of olive oil in the wok on the stove over medium-high heat and I added my Zoodles to the wok to sautee a little bit. Once my chicken was cooked through, I added the pesto-coated chicken to the wok with the zucchini and I stirred to combine everything, then we served it and ate it with additional pesto on the side to stir in individually. Yummy!