Pesto, Mushroom and Chicken Zucchini Pasta

I love pasta soooooo much, when I was younger I enjoyed a big bowl of it most weeks and would usually go back for seconds!! But since I've become more health conscious I eliminated gluten from my diet which meant no pasta :( I don’t choose to eat "gluten free" pastas either because most of them contain ingredients like corn and potato starch which I think is very heavy and harsh on my digestive system. So I was so excited to try zucchini pasta with my brand new spiralizer (which is AWSOME)

This is a really quick and easy dinner that I like to whip up on a Friday night and sit in front of the telly with.

Pesto:

1/2 bunch basil

1/2 bunch parsley

1/2 cup roasted pine nuts

juice from half a lemon

1/4 cup olive oil

1 tbsp garlic infused oil (or 1 clove of garlic if your not intolerant)

salt and pepper

2 zucchinis- spiralized or peeled into long strips

5 large field mushrooms

left over roast chicken

Olive oil

For the pesto in a high powered food processor, process all the ingredients until it turns into a pesto

paste.

In a pan cook the mushrooms at a high heat with a good lug of olive oil, once they become tender and add in the zucchini noodles and cook for one minute, then add the chicken and pesto. Cook for about 8 minutes or until the zucchini reaches your preferred texture. Place it into 3 bowls, grind some salt and pepper over the top and enjoy.

#savory #paleo #chicken #fresh