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Arugula Pesto Chicken Recipe

   
 

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     Arugula Pesto Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4 servings
Preptime   25 min

Ingredients
4 cups fresh arugula or spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove, minced
1 1/2 tsp sea salt, divided
1/4 cup plus 1 Tbsp olive oil, divided
4 medium zucchini
1 rotisserie chicken, skin removed, shredded
2 plum tomatoes, chopped
 
1/4 tsp. pepper
Grated parmesan cheese, optional

Instructions
1. Pulse arugula, basil, pine nuts, garlic and 1 tsp. salt in a food processor until chopped. while processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Shred zucchini lengthwise into long strands
2. in a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes
3. Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted sppon


Originally Submitted
7/7/2016





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