I came up with this combination when a friend of mine who had recently completed radiation therapy for a cancer in his mouth dropped by for a vist. The radiation treatment profoundly affected his ability to taste certain foods and so I thought using a flavourful basil pesto for the base of this dish might work for him.
He loved it.
We also shared some spiced mead afterwards that also went down a treat.
Chicken with basil pesto and zoodles.
Ingredients:
- 3 medium zucchini, sliced into noodles using a spiralizer (you could also use a vegetable peeler)
- 1 cup cooked and shredded chicken
- 1/4 cup sun-dried tomatoes thinly sliced
- 2 cups fresh basil
- 1 cup parsley
- 1 medium avocado
- 1/3 cup roasted pine nuts
- 2 cloves garlic
- 2 TBSP lemon juice
- 1 TBSP extra virgin olive oil
- water
- Salt and Pepper to taste
Instructions:
- In a large bowl, toss the zucchini noodles with the chicken and sun-dried tomatoes.
- In a food processor fitted with a steel blade, combine the basil, parsley, avocado, pine nuts, garlic, lemon juice, and olive oil. Process until combined. With the processor running, add just enough water to make a smooth but not runny sauce. Season with salt and pepper to taste.
- Toss the sauce with the zucchini to coat. Serve immediately.
