One of my all time favourite recipes. This ‘pasta’ is warming for the soul, freezes well and reheats even better: making it perfect for meal prep.
Please note that whilst this recipe is labelled paleo, many pesto recipes contain parmesan so it isn’t 100% dairy free. Other than the pesto however, this is entirely dairy free.
| Prep Time | 15 minutes |
| Servings | people |
Ingredients
- 1 brown onion finely diced
- 3 rashers streaky bacon nitrate free is best, diced
- 2 cloves garlic finely minced
- 3 button mushrooms chopped
- 1 whole smoked chicken deboned and chopped
- 1 can Coconut Cream
- 2 heaped tbsp pesto I use Genoese brand in NZ as its free of nasty oils
- 3 sundried tomatoes diced
- 4 medium Zuchinni made into 'zoodles'
- Salt and Pepper to taste
- Pine Nuts to garnish
Ingredients
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Instructions
- Heat a large saucepan over a medium-high heat and add a tsp of coconut oil. Add your bacon and begin to fry off. After the bacon starts to get nice and crispy, add your onions. If you're using a non-stick pot then you won't need oil, however I like to use it to help the onions sautee down.
- Once your onions are starting to go translucent, add some salt to taste (maybe a tsp) followed by your garlic and mushrooms.
- After a minute of frying these together, add your chicken and stir to combine, followed by your coconut cream.
- Now add your pesto and stir. Once combined, add your sundried tomatoes.
- Finally add your zuchinni and cook for 2-3 minutes until tender.
- Served garnished with pine nuts!
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2 Comments
Omigoodness! You weren’t kidding!! I made this last night & it was absolutely DELISH!!!! Thank goodness there’s some left for lunch today because I’m craving it’s yumminess!!! Thank you so much
I made this amazing dish for my partner and I tonight for dinner. We are so full and it was incredible! I changed the sundried tomatoes for cherry tomatoes as they were in season, and just used normal pan fried chicken breast. Delish Elora! Thank you – paleo eating all the way <3