My Favorite Creamy Pesto
CHICKEN The title reads like I’ve had so many pesto chicken dishes in
Ingredients
- 0.3 cup (60 ml) avocado oil
- 1 lb (455 g) boneless, skinless chicken
- 1 small white onion, thinly sliced
- 0.5 cup (105 g) sun-dried tomatoes, drained and
- 0.8 tsp dried oregano leaves
- 0.5 tsp dried thyme leaves
- 1/8 tsp red pepper flakes
- 2 clove garlic
- 0.3 cup (37 g) pine nuts
- 0.3 cup (17 g) nutritional yeast
- 0.5 cup (120 ml) chicken bone broth
- 0.5 cup (120 ml) full-fat coconut milk
- 0.5 tsp finely ground sea salt
- 0.5 tsp ground black pepper
- 0.5 oz (14 g) fresh basil leaves and stems
- 2 medium zucchinis, spiral sliced, raw or cooked,
Instructions
- 1
Heat the oil in a large frying pan over medium heat. When hot, add the chicken, onion, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Sauté for 5 minutes, or until fragrant. Meanwhile, place all the ingredients for the pesto cream sauce, except the basil, in a food processor or blender. Blend on high until smooth, about 30 seconds. Add the basil and pulse to break it up slightly, but before the sauce turns a bright green color—don’t pulverize the basil! Pour the sauce into the pan and toss the chicken to coat. Reduce the heat to low, cover, and cook for 15 minutes, stirring every couple of minutes, until the chicken is cooked through. Divide the spiral-sliced zucchini among 4 dinner plates and top with equal portions of the chicken and sauce. Dig in!