Thank you to all the kind words of encouragement! Much appreciated.
And the recipes continue...
CHICKEN "PASTA" PRIMAVERA:
This meal takes a little bit of preparation, but makes a great meal that my whole family enjoyed. The "pasta" is thinly sliced zucchini with an altered pesto.
Ingredients:
For the "Pasta":
1 large firm zucchini
Chicken breasts (cooked with sea salt, ground pepper & thyme)
Broccoli (I used 1/2 small bag of frozen. Fresh is also fine.)
Large tomato (cut into pieces)
1/4 cup chopped onions
2 tsp olive oil
OPTIONAL: Mushrooms (1 small can, drained. Or about 1/4 cup fresh chopped)
Directions:
1. Cut the zucchini into spaghetti-like strips (will be a little thick. the important thing is to create long pasta-like pieces.)
2. Chop the tomatoes and onions and set aside.
3. Glaze the chicken breast(s) with olive oil and then sprinkle with sea salt, ground black pepper (or 5 pepper mix), and a generous heaping of dried Thyme (I use about 1 TB...you can use less). Cook chicken in pan sprayed with non-stick Spray. Remove from pan when done.
4. Boil a pot of water with 1 TB sea salt or 1 cube of low-fat chicken boullion (you will not be using the water later, so some say the cube is a waste. I like the flavor it gives)
5. When cool enough to cut, chop chicken into small pieces.
6. When boiling, add zucchini strips and broccoli. If using fresh broccoli, add it just a little later than the zucchini if you want it crisp.
UPDATE NOTE: Be careful not to boil the zucchini too long or it will turn to mush. Cook enough to soften, but not so long that it is a quivering blob of jelly.
7. In the other pan, spray with non-stick spray like PAM and add chopped tomatoes. (and Mushrooms if you are using. About 1 minute before taking from heat, add the onions being sure they are heated, but not carmelized.
8. Drain the zucchini and broccoli and add to the pan after adding the onions. Add chopped chicken.
9. Add 1/2 -1 TB pesto (recipe below) or other dressing of your choice.
For the "Basil Dressing/ Pesto":
2 cups firmly packed fresh basil (About 2-3 large handfuls of leaves)
2 large cloves garlic, chopped
Sea Salt and black pepper to taste
1/4 cup extra-virgin olive oil (use more oil if you like you’re a less dense pesto)
OPTIONAL FOR PHASE 2-4: 1/8 cup walnuts
OPTIONAL FOR PHASE 2-4: 1/8 cup cashews or pecans
OPTIONAL FOR PHASE 2-4: 2 TP Parmesan cheese
Directions:
1.Pack food processor with basil and pulse until leaves are cut down into small pieces.
2.Add garlic, salt, pepper and about 1/4 cup olive oil. Process until mixture has a fine consistency.
This will give you a basil dressing that is very flavorful, but will not be pesto consistency. I will also sometimes add in some fresh lettuce and a tiny pinch of sweetener to round out the flavor.
If you are on Phase 2-4, continue with the next steps:
3.Stop processor and add nuts, cheese then continue processing until finely grained and well mixed. If the mixture becomes too thick to mix, add more olive oil. You can also add more olive oil if you like
4.Pesto will keep for about two weeks in the refrigerator, as long as the surface is covered with plastic wrap. It can be frozen for 6-8 months.
NOTE that I do not use pine nuts. They are usually ridiculously expensive and the mix of walnut & cashew (and/or pecan) really gives a great flavor.
ALTERNATE DRESSING:
I have also used a sweet and sour tomato basil mix which is also lovely.
2 cups firmly packed fresh basil (About 2-3 large handfuls of leaves)
1 large clove garlic, chopped (or 1/2 - 1 tsp garlic powder)
1 large tomato (chopped)
1 tsp vinegar
1 packet Truvia or other sweetener
1 tsp dried onion flakes
1/4 cup extra-virgin olive oil (use more oil if you like you’re a less dense pesto)
Sea Salt, Crushed Black Pepper
Blend everything in the food processor.
Sea Salt and black pepper to taste
