Basil and Pumpkin Seed Pesto Baked Chicken with Sweet Tomato and Zucchini Fettuccini

Pesto 
Serves: 4

Ingredients for Pesto:

  • 1/2 cup roasted pumpkin seeds
  • 2 cloves garlic
  • 1 cup basil
  • 1/2 cup fresh baby spinach
  • 2 tablespoons lemon juice, fresh squeezed
  • 1/2 cup extra virgin olive oil
  • salt to taste

Procedure for Pesto:

  1. Add the pumpkin seeds, garlic, basil, spinach, and lemon juice to your food processor.
  2. Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.

    Ingredients for Chicken & Fettuccini:

    • 2 chicken breasts
    • salt
    • pepper
    • 1 pint of cherry or grape tomatoes
    • olive oil
    • 2 zucchini
    • 1/2 lemon

    Procedure for Chicken & Fettuccini:

    1. Preheat your oven to 350⁰F.
    2. Butterfly each breast.  Pat dry, and season with salt and pepper.
    3. Top with pesto and scatter tomatoes.  Drizzle with olive oil, and season with salt and pepper.
    4. Bake for 25 - 30 minutes.
    5. While chicken bakes take a vegetable peeler and peel ribbons from the zucchini. Dress with lemon, olive oil, salt and pepper.
    6. To serve, top zucchini "fettuccini" with with chicken and roasted tomatoes.


     

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