Recipe Instructions:
Ingredients
2 tbsp butter
650 g boneless, skinless boneless chicken thighs, cut into 1" (3 cm) pieces
1½ tsp garlic powder
240 ml heavy whipping cream
3 tbsp green pesto
450 g zucchini, spiralized
230 g (300 ml) tomatoes, diced, or cherry tomatoes cut in half
salt and ground black pepper, to taste
Instructions
Melt the butter in a large frying pan, over medium-high heat.
When the butter starts to bubble, add the garlic powder and chicken to the pan. Sauté for about 10 minutes, or until lightly browned.
Reduce the heat to medium-low, and add the cream and pesto. Simmer for a couple of minutes, stirring together until the mixture is creamy and well-combined.
Add the zucchini noodles and tomatoes. Toss to combine, and let simmer for about 2 minutes, just until the zucchini noodles become slightly tender, but still have some crispness. Season with salt and pepper to taste. Serve immediately.
