One of my husband's favorite dishes at the Corner Bakery is their delicious Pesto Cavatappi. But I never made it because I'm not one for heavy noodle dishes. That's when I realized, why not swap out those heavy noodles for fresh zoodles? So I scavenged through to fridge to see what I had and boom! This dish was born about 20 minutes later. He and I both loved it so much that I thought I would share it with all of you. Hope you enjoy it as much as we did.
Basil Pesto Sauce (see previous post HERE)
1 T Coconut Oil
2 zucchini made into zoodles
2 boneless skinless chicken breast, diced
1 garlic clove, minced
1 tsp Lemon Juice
salt & pepper
red pepper flakes (optional)
Melt coconut oil in a medium size frying pan and add garlic. Cook about 30 seconds, or until fragrant, then add your diced chicken and lemon juice. Cook about 5-7 minutes or until chicken is no longer pink in middle. Drain excess liquid. Season with salt & pepper flakes (remember a little goes a long way)
In a separate pan saute your zoodles until soft (not soggy). Drain excess liquid and pour the pesto sauce over zoodles. Add your chicken and toss. Garnish with a few extra pine nuts and a sprinkle of red pepper flakes.