Avocado Pesto Healthy Pasta
3 medium zucchini trimmed
1 ripe avocado
1/2 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tbsp
divided 2 cloves garlic
2 chicken breasts
Cook your chicken thoroughly using olive oil at the bottom of your pan. Add garlic. Slice and place on low.
Mix all the following ingredients in blender or food processor:
1/2 cup of basil leaves
1/4 cup of pistachios
2 tbsp of lemon juice
1/4 tsp ground pepper
2 tbsp of oil
Use a Veggie Twirler to make Zucchini Noodles from the three Zucchini. Place zucchini in a pan with the 1/4 cup of olive oil.
Cook until Zucchini is hot.
Toss sauce with Zucchini noodles. Add chicken on top.
*option is to place chicken on top of dry Zucchini noodles add gluten free soy sauce or teriyaki sauce (gluten free).
Calories: 470 per serving Protein: 24 grams and 16 grams of fiber