ZUCCHINI NOODLES WITH KALE PESTO & CHICKEN BREAST

INGREDIENTS:

• 2 cups packed torn kale leaves, stems removed, loosely packed
• 1 cup packed fresh basil leaves, loosely packed
• 2 garlic cloves, chopped
• 1/4 cup toasted pumpkin seeds
• 1 teaspoon sea salt
• 1/2 cup extra-virgin olive oil plus extra for sauteing zucchini
• Splash of white wine vinegar or squeeze of lemon juice, to taste
• 4 large zucchini, spiralized or peeled into thin strips
• 4 cooked chicken breasts, sliced

INSTRUCTIONS:

• In a food processor, combine kale, basil, garlic, pumpkin seeds and salt. 
• Pulse until finely chopped. With motor running, drizzle in olive oil, and process until smooth but still a bit chunky.
• Heat skillet with enough oil to thinly coat over medium heat. 
• Add zucchini and pesto and saute 1 to 2 minutes, until just warmed through and zucchini is still crisp.
• Transfer to serving bowl. 
• Top with sliced chicken. 
• Serve.