I'm loving fresh basil and zucchini this summer. I couldn't wait to share this recipe with you guys because I know you will fall in love too! It's just one of those dishes you can feel really good about! Also pairs well with a nice sauvignon blanc (super important).
this recipe feeds about three people and takes a bit of veggie prep but all veggies can be prepared in advance
bacon bits (optional)
one pound ground organic chicken (optional)
one yellow squash diced
two zucchinis spiraled
handful fresh basil chopped
one cup of mushrooms chopped
3 cups of baby spinach
freshly shaved parmesan
one diced Roma tomato
one glove of diced garlic
1/2 cup veggie or chicken broth
coconut oil or olive oil
cook cook cook
Sauté all veggies separately in a wok with fresh basil, oil, salt & pepper, and garlic (with the exception of tomatoes). Drain veggies that create water and set aside.
Cook chicken, add pesto sauce and chicken/veggie broth to cooked ground chicken and bring to a boil. Turn the heat down and add all veggies (except tomatoes) and remaining seasonings to taste. Let simmer for 10 minutes together before serving. Garnish with tomatoes, bacon bits, basil and parmesan.