Chicken Pesto Hawaiian Style (GF) (Edit recipe)

125 recipes
|
18 followers

I love growing herbs in the garden and the basil is huge right now. So obviously I want pesto. But, living in Hawai’i I chose to use macadamia nuts which are rich and creamy. Pine nuts are expensive here and Mac nuts are plentiful. This dish comes together easily and is extremely fresh tasting for a warm summer evening.

save

PREP TIME

15 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 4

Ingredients

3 whole Boneless Skinless Chicken Breasts, Cubed
1 Tbsp Olive Oil
.5 whole Red Onion, Diced
1 whole Zucchini, Cut in rectangular shapes, or diced
2 cloves Garlic, Minced
.5 cup Parmesan Cheese, Grated
12 oz Gluten Free Penne Rigate (Jovial)
1 tsp Sea Salt

Pesto

3 sprigs fresh Basil, Or more if desired
.5 cup raw Macadamia Nuts, Rough chopped
.5 cup Extra Virgin Olive Oil
.5 cup Parmesan Cheese, Grated
.5 tsp Sea Salt

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the chicken in olive oil in skillet on medium heat until done. About 7-8 minutes.
Start a large pot of water for noodles and cook according to package instructions.
When boiling add to water, stir and let cook until done. Usually about 12 minutes.
Add the zucchini, onion, and garlic. Stir and let cook.
Put basil and macadamia nuts into a blender and blend for 30 seconds.
Add salt and olive oil and blend on medium speed until almost smooth. Add Parmesan cheese and blend for 10 seconds. Set aside.
Add the pesto to the skillet with chicken and vegetables. Stir to combine everything.
Once the pasta is done add it to the skillet using a slotted spoon.
Stir and if you need a little more moisture add a few tablespoons of the pasta water.
Spoon into bowls and top with a bit more Parmesan cheese.

Notes

You can easily add more vegetables to this dish. Sometimes I will use 2 zucchini, or add 1/2 bell pepper diced.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	874
Fat:	53 g
Carbohydrates:	74 g
Protein:	28 g
Cholesterol:	80 g
Sodium:	1264 mg
Fiber:	5 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.