For the Pesto
- 2/3 cup macadamia nuts
- 1-1.5 cups fresh basil leaves
- 1/2 cup olive oil
- 3-4 garlic cloves, peeled
- juice of 1/2 lemon
- salt and pepper, to taste
For the Pasta
- 1.5 lb chicken breasts or thighs, cooked and chopped
- 2 zucchini (I used Mexican grey squash because they were all out of zucchini. Weird, I know)
- 2 yellow squash
- tarragon, to top off with
Let’s get the chicken ready first since that will take a little bit to cook through. Cook the chicken however you would like. Boil it, grill it, pan cook it. Whatever you like best. I cooked mine in a pan because they were breast tenders and cooked through pretty quickly.
While the chicken cooks, pull out your incredibly awesome mandoline. Don’t have one? Well that’s stupid. Go by one. They are cheap and you can find them anywhere. Even the grocery store.
Thinly slice your zucchini and squash length wise into thin strips. Then use a knife to cut them into noodles. Kind of like fettuccine noodle size.
Now make your pesto. But be sure that you’re not over cooking your chicken. Don’t ignore the chicken!! Anyways, pull out your food processor. I know, so many utensils. Add all your pesto ingredients to your food process and mix away! Taste it to see if you need more salt and pepper or even more lemon, olive oil, or basil in it. Your pesto, your flavor.
Now for the shabang. Add a tablespoon or two of olive oil to a large pot or skillet. Then add in your zucchini and squash along with your pesto and mix well. Let that cook down a bit, stirring occasionally, while you cut up your chicken into bite size happy cubes.
Throw in the chicken and mix everything together. Let simmer on low for 5 minutes or so or until the zucchini and squash are tender and “al dente” or however you like your “pasta”. “You know what I’m saying?” Ok, the quotes didn’t work there. Serve with a bit of tarragon on top.