Avocado Pesto


Lovely people!!

I have been meaning to make this and when I finally had the ingredients to make it, the basil was molded. BUT, AT LAST after going grocery shopping and needing a quick dinner to throw together it turned out perfectly. Here is my Avocado Pesto Chicken, its a copy cat recipe from one of my mom’s old recipes.

Avocado Pesto Chicken
10 ounces button mushrooms, sliced
1/2 sweet onion, diced
3 large chicken breasts, cubed
1 teaspoon salt
1 teaspoon Garlic salt
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
4 zucchini, spiralized
1 tablespoon minced garlic

2 avocados
1/4 cup olive oil
2 tablespoon lemon juice
2 tablespoon minced garlic
4 ounces basil leaves
2 garlic cloves
1 teaspoon kosher salt

In a food processor combine all ingredients for the pesto, and blend until smooth. You may need to add more olive oil depending on the consistency, it shouldn’t look as chunky as regular pesto but more of a thick creamy consistency. In a large non stick skillet, add in the mushroom slices and chicken cubes. Cook until chicken is no longer pink in centers. Add in spices and stir to combine. In the same skillet, add in the avocado pesto and stir to combine. Place pesto chicken into a casserole dish and place in oven to keep warm. In the same skillet, add in your minced garlic and  the spiraled  zucchini ‘noodles’ and cook until softened.

Serve Pesto Chicken over Zoodles.

I ate mine plain, however my dad ate his topped with parmesan cheese.  Can also be served over regular fettucini noodles instead of zoodles.


xoxo Pamela




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