Paleo Italian Zucchini Noodle Pesto Spaghetti With Grilled Chicken and Sun-Dried Tomatoes

Allergens

Tree Nuts (Pine nuts), Dairy (Parmesan cheese)

Ingredients

• 2 large zucchinis, spiralized into noodles 1 cup fresh basil leaves 1/2 cup pine nuts, toasted 1/2 cup grated Parmesan cheese (use paleo
• friendly alternative) 3 cloves garlic Salt and pepper, to taste 1/2 cup olive oil 2 boneless, skinless chicken breasts 8 sun
• dried tomatoes, sliced 1/2 cup cherry tomatoes, halved Fresh basil leaves, for garnish

Instructions

1. Preheat a grill or grill pan to medium high heat. Season the chicken breasts with salt and pepper, and grill until cooked through, about 5 7 minutes per side. Allow to rest for a few minutes, then slice into strips.
2. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Process until well combined. Gradually add olive oil while processing until you reach a smooth pesto consistency.
3. Cook the zucchini noodles in a large pot of boiling water for 2 3 minutes, then drain and rinse with cold water to stop cooking. Toss the zucchini noodles with the pesto sauce.
4. Arrange the zucchini noodles on plates, top with grilled chicken strips and sun dried tomato slices. Garnish with fresh basil leaves and cherry tomatoes.

Chef’s Insight

The balance of flavors in this dish is perfect for those following a paleo diet while still enjoying authentic Italian cuisine.

Notes

Make sure to use fresh basil leaves for an authentic pesto flavor.