Looks like the rain is already moving away….hooray! Looking forward to another cooler, summer day. I hope you all had a great holiday weekend!
It’s zucchini/squash season at the farm and that means long work days for the farmer. I actually will make dinner early in the morning to send with him for whenever he is able to warm it up during the day. Weird I know, but it works for us. Well, here is a quick dinner idea (made this morning) that I thought I would share with you.
Pesto Zucchini Noodles and Chicken
In a hot pan, I start searing chicken breasts with a little oil in the pan
While your chicken is still cooking, I start another pan on medium heat with a little more oil and some pesto I had left from last week. (you will have both basil and zucchini next week!) The pesto I make is very simple and versatile as well. I don’t use cheese in it since I’ve got a little guy that it doesn’t sit well with, and since I didn’t have pine nuts in the house, I used sunflower seeds. A basic pesto consists of basil, olive oil, a nut or seed and salt and pepper to taste. Blend it up and you’re good to go!
Once the oil and pesto are spread about the pan, I toss in my noodles .
Sautee for just a couple of minutes until desired noodle consistency. For crunchier noodles, cook LESS time. (Like 3 minutes)
Lay your noodles on a plate, top with some chicken, add a little parmesan cheese, and there you have it!
Have a fabulous Thursday!!!