Taste the Air-Chilled Difference®

Grilled Chicken With Pesto Squash Noodles

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Grilled Chicken With Pesto Squash Noodles

Serves 4

  • 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.

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