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Chicken Pesto-Zucchini Pasta

Chicken Pesto-Zucchini PastaWhen I use to eat copi­ous amounts of pasta, one of my favourite dishes we made at Chef Greg’s restau­rant “The Cel­lar Bench”, was the Chicken Asi­ago!  This dish con­sisted of Penne tossed in house made basil pesto, laid on a plate of in-house red sauce (tomato sauce) topped with sliced, grilled and sea­soned chicken breast then fin­ished off with a chif­fon­ade of Asi­ago cheese!  Well I had to recre­ate this flavour pro­file for the Paleo world…

Yield: 4 Portions

Ingre­di­ents:

  • 4 Chicken Breasts
  • 4 Zuc­chini
  • 4 tbsp Basil Pesto
  • 4 oz Red Sauce (tomato sauce)
  • Himalayan Sea Salt & Fresh Pep­per to taste

    Instruc­tions:

    1. Sea­son chicken with salt & pep­per and grill on medium high heat.
    2. Have a pot of water sim­mer­ing for steam­ing the Zucchini.
    3. Warm up red sauce and keep at a low simmer.
    4. Slice zuc­chini into thin strips length­wise (I use this Veg­etable Spi­ral Slicer).
    5. 2-to-3 min­utes before the chicken is fully cooked, steam the zuc­chini until al dente.
    6. Spoon red sauce onto the plate.
    7. Toss zuc­chini with the pesto and plate on top of the red sauce.
    8. Slice chicken on the bias and place over the noodles.
    9. Serve and enjoy.

    Basil Pesto

    Ingre­di­ents:

    • 3 bunches Basil
    • ½ c Extra Vir­gin Olive Oil
    • ¼ c Pine Nuts
    • 3 cloves Garlic
    • Himalayan Sea Salt & Fresh Pep­per to taste
    • ½ c Par­masean, grated (optional)

    Instruc­tions:

    1. Put basil leaves and gar­lic into a food processor.
    2. Com­bine while slowly adding the olive oil. 
    3. Add pine nuts and parme­san (optional).
    4. Taste and season.

    Red Sauce

    Ingre­di­ents:

    • 4 — 28oz Cans of Plum Tomatoes
    • 4 Onions, minced
    • 4 Gar­lic Cloves, minced
    • 1 tsp Oregano, dried
    • 1 tsp Thyme, dried
    • 1 tsp Basil, dried
    • 1 oz Coconut Oil
    • Himalayan Sea Salt & Fresh Pep­per to taste

    Instruc­tions:

    1. On low heat, sauté onions with the oil in a large pot.
    2. Once onions are translu­cent add gar­lic and herbs, cook for a few min­utes (do not allow the gar­lic to burn).
    3. Add toma­toes to the onions and purée using an emul­sion blender.
    4. Sim­mer until reduced to two thirds and sea­son to taste.
    5. Use imme­di­ately or cool and freeze.

    There’s noth­ing bet­ter then mak­ing your own pesto or red sauce from scratch, it’s so much fresher, but there are great prod­ucts on the mar­ket if you do not have the time.

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