Pesto Chicken with Zucchini Noodles

31 Aug

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1.5 lbs chicken breast
4 zucchini
4 Tbsp olive oil

for sauce:
1/2 cup heavy cream or coconut cream
1/2 cup olive oil
4 oz fresh basil
4 to 5 garlic cloves
2 Tbsp almond meal
1/2 tsp salt

for Sun dried tomatoes
16 ounce can of tomatoes
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp italian seasoning

Oven bake canned or diced tomatoes with red pepper flakes, salt, and italian seasoning on 170 or lowest oven setting for 4 to 5 hours for homemade oven dried tomatoes.

Oven bake chicken breast on 350 degrees until a temp of 180 is reached or 35 to 45 minutes and dice once cooled.

Food process almond meal, garlic, 1/2 cup olive oil, cream, 1/2 tsp salt, and basil.

Spiralize zucchini (you can find a spiralizer on amazon for around forty dollars or use a julienne peeler.)

Sauté zucchini noodles for 2 to 3 minutes with pesto and chicken and sprinkle with tomatoes before serving.

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