Pistachio Chicken Pesto over Zucchini Noodles, yes please. Swapping the traditional Pine Nuts for Pistachios in the pesto was an experiment that worked really well first the try! This is a fancy weeknight dinner that is easy and you will have extra pesto to scramble in your eggs the next morning too!
Ingredients I Used
-2 lbs of Chicken Breast
– 5 zucchini’s
– 1/3 cup Roasted, Shelled, Salted Pistachios
– 1/4 Shredded Parmesan
– 1 cup Fresh Chopped Parsley
– 2 tbs Fresh Chopped Basil
– 3 tbs Olive Oil
– 4 Cloves of Garlic
– 1/2 tsp Salt
– 1/4 tsp Pepper
– 1 small yellow onion
– 1 1/2 tbs Butter
– 1 Tomato for Garnish
– Extra Parsley and Basil for Garnis
For Those Tracking Diet
Total Calories: 361
This Is How I Did It
Follow the instructions for the Mandoline or Zucchini Spiraler for making safe noodles! Shred your Zucchinis and set aside. *I stop at the inside seeded area of the Zucchinis. The inside just gets soggy when I sate them.
Using a food processor, blender, magic bullet or your favorite sharp knife, blend the fresh herbs (save some for garnish), pistachios, olive oil, parmesan, garlic, a few slivers of your onion, 1/2 lemon juice, salt and pepper. Blend until you have a thick paste, then set aside.
In a large pan heat 1/2 tbs butter on the stove. Chop the rest of the onion thin and add to the hot butter until the onions have browned and almost turned to crisps. Add a little salt and pull the onions out of the butter and set aside.
Chop the chicken breast into cubes. Using the same hot, seasoned pan add the chicken and sate until the chicken is cooked all the way through. Turn the temperature to low/simmer and add the pesto (you can save some for your eggs in the morning if you would like). Do not over cook the pesto, you just want to heat it up slightly so it coats the chicken. *I added a little lemon juice squeeze at the end of the chicken cooking for extra flavor.
On medium high heat a large pan and add the last chunk of your butter. you want your pan HOT so you don’t end up with soggy noodles. Fry the noodles until they start to turn golden brown on one side. You can turn them with tongs once but keep the noodles aldente. *I like to cook the noodles in batches instead of adding all the zucchini at once.
Once the noodles are done, plate them in a nest. Add the chicken and pesto, then the crunchy onions. Top with some chopped tomato, basil or parsley and a little parmesan. Serve with a Chardonnay, I used a lovely Forchini Chardonnay and it was perfect! Enjoy.