Fuel Friday

"Chicken and Zucchini noodle salad with creamy avocado pesto"

I made this dish for dinner last night and I have to say, IT WAS AMAZING πŸ˜‹πŸ˜‹
Thanks to Donna Hay, the trusty chicken pesto pasta is now a healthy meal πŸ™Œ
Give it a go for sure πŸ‘
Ingredients πŸ“–
1 Litre of chicken stock
1 onion quartered
4 bay leaves
500g chicken breast ( I used tenderloins)
4 zucchini’s spiralled ( I cheated and got 2 packets already done from woollies)
250g sugar snap peas
Avocado and basil pesto
1 small avocado
1 cup basil leaves
Β½ cup water
1 TBS lemon juice
1/3 cup grated parmesan cheese
S & P to taste
(option to add 1 garlic clove)
Method πŸ“ƒ
Place stock, onion, bay leaves into medium saucepan and bring to boil. Reduce to simmer and add chicken to poach for 15 mins or until cooked through.
Remove chicken and set aside to cool slightly, then shred.
Place avocado, basil, water, lemon juice, S + P and garlic (if using) into blender and blend until smooth.
Blanch zucchini and sugar snap peas for 1 min in boiling water, drain and toss all of the above through in a large dish.
Divide into bowls and serve with extra fresh basil and parmesan.
Let me know what you think πŸ€”