Pesto Chicken Zoodles

Directions

1. 1
   First up, lets get the moisture out of the zoodles! No one likes watery zucchini! Its totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they dont become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
2. 2
   Lets make the quick pesto!
3. 3
   Add all of the pesto ingredients to food processor (or blender) and pulse until well combined. Set aside.
4. 4
   Heat the coconut oil in a large pan over medium heat. Once the oil has melted, add the chicken to the pan. Saut until the chicken is cooked through, about 5 minutes.
5. 5
   Add the asparagus to the pan and saut for 2-3 minutes, or until the asparagus starts to soften.
6. 6
   While the asparagus is cooking, lets get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.
7. 7
   Turn down the heat of the pan to medium-low, and add the zoodles to the pan. Stir well. Once the zoodles are warm, turn the heat off and add the pesto sauce, sun dried tomatoes, and pine nuts to the pan and stir until combined.
8. 8
   Serve up and slurp up!