Recipe of Any-night-of-the-week Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce

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The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:

1. Get 2 stems of kale (use just the leaves)
2. Prepare 2 leaves fresh cilantro
3. Take 1/8 cup sunflower seeds
4. Make ready 1/2 Tbs minced garlic
5. Take 1 Tbs Salt
6. Make ready 1 Tbs Black Pepper
7. Prepare 2 Zucchini (spiralized)
8. Prepare 1 cup grated parmesan cheese
9. Take 1 Tbs extra virgin olive oil
10. Take 6 chicken strips or 3 pc boneless breast
11. Take 1/2 jar garlic alfredo sauce

Instructions to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:

1. Making the Pesto: - - •Add the leaves of kale, chopped if desired, into the blender or food processor. Add cilantro, 1/3 cup of parmesan cheese, pinch of salt, pinch of pepper, and 1/4 Tbs of minced garlic. Blend on low, it should still be coarse. - - •Add 1/8 cup Sunflower seeds, continue to blend. - - • Add 2/3 Tbs extra virgin olive oil periodically as it blends completely.(The last 1/3 Tbs is for the pan.)
2. Chop chicken into cubes. - - • Add 1/3 Tbs of olive oil to the pan on medium heat. - - •Add the rest of your minced garlic to pan and simmer for 1 minute. - - •Add pesto, chicken and cook through. - - •Add salt and pepper to taste. - - • After the pesto chicken is cooked, set aside.
3. Peal the 2 Zucchini or dont, and spiralize it. - - • 1/4 Tbs of minced garlic to medium heated pan and simmer for a few minutes. - - • Add Zucchini noodles and cooked chicken to medium heated pan with garlic and cook for 3 minutes. - - • Add 1/2 jar of garlic alfredo sauce to Zucchini noodles and simmer for 3 minutes. - - • Add 1/3 cup of parmesan cheese. Toss noodles and chicken. - - • Salt and pepper to taste - - • Total cook time for noodles in sauce should be 5-7 minutes total.
4. Finish dish with the rest of parmesan cheese. Plate and enjoy!

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