I don't know about you, but life has all of a sudden become super hectic! My little family has been back and forth from the Dominican Republic and gearing up for another round next week. Life of a diplomatic family! Here in NYC, we are FINALLY getting some Spring weather. And it's been amazing. New season means new dishes to try! So here you go, my go-to healthy dinner that is so unreal, you'll want to make it every night of the week.
Heat a large skillet on medium high heat and cook the chicken until done. Salt and pepper each side. Set aside when done and let it cool.
Spiral the zucchini into noodles and put in a large bowl. Boil a large pot of salted water and cook your pasta according to the directions.
In a blender or food processor, combine the garlic, avocado, tahini, lemon juice, pistachios, basil, mint, jalapeño and olive oil. Blend it until it becomes a pesto sauce. Add more olive oil if needed to thin. Add the parmesan and salt and pepper to season.
When done, pour the sauce over the hot pasta and zucchini noodles. Toss and add the chicken. Top with more parmesan and chili flakes.
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree