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

make your own pesto with THIS recipe or buy THIS

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.

next...

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.