Creamy Pesto Chicken with Zoodles

Ingredients

1 Tbsp coconut oil
500g Diced Chicken
4 medium zucchinis, spiralised into zoodles
½ onion, finely diced
2 garlic cloves, minced
1/2 cup The Little Bone Broth Company Chicken Bone Broth
1/2 cup cream
1/4 cup pesto
1/4 cup parmesan, grated
10 cherry tomatoes, halved
Salt and pepper, to taste
Fresh basil, for topping

Cooking Instructions

Prepare Zoodles: Wash the zucchinis and spiralise them into zoodles. Set aside for later use.
Cook the Chicken: Season chicken pieces with salt and pepper. In a large frying pan, heat coconut oil over high heat. Add chicken and cook for about 5 minutes until browned on all sides. Transfer to a plate, cover, and set aside.
Sauté Onion and Garlic: In the same pan, reduce heat to medium. Add onions and cook until translucent. Add garlic and cook for another minute until fragrant.
Simmer Sauce: Add chicken bone broth, cream, and pesto to the pan. Reduce heat to maintain a gentle simmer. Allow the sauce to reduce for about 10 minutes, stirring occasionally.
Combine Chicken and Sauce: Return the chicken to the pan. Simmer for 5-7 minutes, or until the chicken is fully cooked through.
Add Final Touches: Stir in Parmesan and cherry tomatoes. Season with salt and pepper to taste. Cook for an additional 2 minutes.
Cook Zoodles: While the chicken is finishing, heat a separate pan over medium heat. Add a splash of water or a drizzle of olive oil, then add the zoodles. Cook for 2-3 minutes until just tender. Avoid overcooking to keep them from becoming soggy.
Garnish and Serve: Remove the chicken mixture from the heat and garnish with freshly chopped basil. Serve the creamy pesto chicken over a bed of zoodles for a delightful and nutritious meal.

Enjoy this Creamy Pesto Chicken with Zoodles, a dish that pairs the rich, comforting flavours of pesto and Parmesan with the lightness of spiralised zucchini noodles.