Paleo creamy pasta! Fresh zoodles (zucchini noodles) with diced chicken breast and cherry tomatoes with avocado sauce =D
Noodles: 1 medium zucchini per serving (2 for my recipe)
Sauce: 1/2 cup water, 2 tablespoons lemon juice, 1 large ripe avocado, 4 tablespoons cashews, basil, salt, and pepper to taste.
*I added some olives and artichokes I had left over from the night before, and a tiny touch of garlic. You can play with this!
Spiral your zucchini, or if you have a Whole Foods nearby, and don’t care about spending a few extra bucks, you can get it already spiraled.
I use my Veggetti now, but I preferred my old one, which was the Brieftons 5-Blade Spiralizer: Vegetable Spiral Slicer, we got rid of it when we moved but it’s awesome! They also make an electric one I have my eye on on amazon, but I haven’t gotten it yet =) I don’t peel my zucchini first but you can.
All sauce ingredients go inti the food processor and then top the veggies and chicken. Fold gently with a rubber spatula and serve cold!
*Pro Tip: If you spiral your zucchini early, and lay it out on a towel (paper or cloth) and sprinkle it with salt, it will pull out the water a little bit. This is really only necessary for when you cook them (this recipe is served cold not cooked) but it can help it keep a little better if you plan to not eat it right away.