AIP Chicken and Artichoke Pesto Pasta

Category: Main Dish

Yield: 4

AIP Chicken and Artichoke Pesto Pasta

Ingredients

    Chicken & Zucchini Noodles:
  • 2 chicken breasts, bone and skin on
  • 3 Tbsp avocado oil
  • 4 zucchinis
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 artichokes
    Pesto:
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1 avocado
  • 1 cup basil
  • 1/4 cup tiger nuts
  • 2 tbsp lemon
  • 1 tbsp water

Instructions

  1. Preheat oven to 400 degrees.
  2. Rub 1 Tbsp avocado oil over chicken and season with salt, garlic powder, and onion powder.
  3. Heat 2 Tbsp avocado oil in a cast iron skillet. Once the oil is hot, place chicken breast, skin side
  4. down, on the skillet and cook for 15 minutes on medium-high. Flip the chicken then place the skillet
  5. in the oven for another 15 minutes, or until the chicken is completely cooked through.
  6. Meanwhile, boil artichokes for 30 minutes, or until they are completely cooked through. Once the
  7. artichokes are fully cooked, flip upside down and drain the water from the artichoke. Allow the artichoke to cool, then remove the hearts from the center. Chop hearts into bite-sized pieces then set aside.
  8. To make the pesto, add all ingredients into a high-speed blender and blend until smooth. Set aside.
  9. Remove the meat from the chicken bones and cut into bite-sized pieces, then set aside.
  10. Using a spiralizer, spiralize 4 zucchinis, then set aside.
  11. Heat 1 Tbsp olive oil in a large skillet. Add in zucchini noodles and cook for 2-3 minutes. Stir in
  12. chicken, artichoke hearts, and pesto until well combined.
  13. Serve immediately and enjoy!
https://grassrootsfunctionalmedicine.com/blog/aip-chicken-and-artichoke-pesto-pasta/
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