Grilled Chicken With Pesto Squash Noodles
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 cup fresh basil leaves, firmly packed
- 3 cloves garlic
- ½ cup parsley leaves
- 1½ ounces grated Parmesan cheese
- ½ cup + 2 tablespoons extra-virgin olive oil
- 1 boneless skinless Smart Chicken breasts
- 2 whole yellow squash
- 2 whole zucchini squash
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 4 ounces goat cheese
- Salt and pepper, to taste
In the bowl of a food processor, combine the fresh basil, garlic, parsley leaves, Parmesan cheese, pinch of salt, and ½ cup of olive oil and pulse until smooth, but slightly coarse in texture. Set aside.
Use a mandolin with a julienne attachment or a spiralizer to slice the yellow and zucchini squash into strands resembling noodles. Heat a large pot of salted water to a rolling boil. In the meantime, prepare an ice bath by filling a large container with ice and water. With a strainer, blanch the spiralized squash in the boiling water for about 1 minute, then immediately plunge into the ice water bath with the strainer.
Season the chicken breasts generously with salt and pepper and grill, about 7 minutes per side, until internal temperature reaches 165°F. Set aside to rest.
Heat a large sauté pan with a drizzle of olive oil. Sauté the tomatoes for 3 to 5 minutes, until soft. Add the squash and heat until just warm. Add pesto sauce and toss to combine. Serve chicken over pesto noodles.