Ingredients
Equipment
Method
- For homemade pesto: Add all ingredients except olive oil to a food processor and pulse until chopped. With the motor running, slowly pour in oil in a thin stream. Season to taste. Store in a mason jar with a thin layer of oil floated on top to prevent oxidation. Freeze extras in zip-top bags laid flat.
- Heat a pan or electric skillet to medium-high. Add 2 tsp olive oil and saute zucchini until soft. The zucchini will release liquid - save it, do not cook dry. Remove zucchini with tongs and reserve liquid.
- Pat chicken dry, season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate.
- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds.
- Add reserved zucchini liquid, cream, Better Than Bouillon, water, and chicken to skillet. Bring to a boil, reduce heat, cover and simmer until chicken is cooked through, about 15 minutes.
- Return to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice. Season with salt and pepper.
- Place zucchini in a casserole dish, top with pesto sauce and chicken, sprinkle with parmesan. Bake in a 375°F preheated oven for 30 to 40 minutes until golden brown and hot.
Nutrition
Notes
Taste-test for salt throughout cooking and add more pesto to taste - especially important with homemade pesto which varies by plant. A spiralizer attachment for a KitchenAid stand mixer makes quick work of the zucchini. Nutrition is estimated.