Nutritional Wisdom with Carly Pollack

Basil Chicken Alfredo

Basil Chicken Alfredo

Basil Chicken Alfredo over Zucchini Noodles

1 large zucchini, spiralized into noodles
1 cup cashews, soaked overnight
1/2 medium lemon, juiced
1 pinch sea salt
black pepper, to taste
1 clove garlic
5 leaves basil, chopped
1/2 cup filtered water
1/2 lb boneless, skinless chicken thighs
1/2 tbsp avocado oil

Preheat oven to 425 degrees. Season chicken thighs with sea salt, pepper, garlic and onion powder and place them in a baking dish. Bake for 15 to 20 minutes until thighs are no longer pink in the middle. Meanwhile, add soaked cashews, lemon juice, sea salt, pepper, garlic, and basil to a blender or food processor with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker). Heat oil over medium heat in a large saucepan. Add zucchini noodles and saute until softened. Remove the chicken thighs from the oven and chop into strips. Toss the noodles, chicken, and sauce, and enjoy!.

2 Servings