Creamy zucchini noodles with avocado pesto

Ingredients for 2 servings:

• 300 g chicken breast or chicken strips
• 4 m.-large zucchini
• some olives
• some tomatoes, dried in oil
• 1 large avocado(s)
• 3 garlic cloves
• 40 g cashew nuts
• 2 bunches of basil
• 40 g hard cheese, grated, e.g. Parmesan or mountain cheese
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

For the pesto, puree the avocado, garlic, cashews, basil, cheese, and 4 tablespoons of olive oil. If desired, add more olive oil for a more liquid consistency. Season with salt and pepper. Use a spiralizer or vegetable peeler to cut the zucchini into “noodles.” Chop any remaining ends. Wash the chicken breast, pat dry, and cut into strips. Drain the pickled tomatoes and also cut them into strips. Heat a little oil in a pan and fry the chicken breast strips until golden brown. Add the zucchini noodles and cook for a few minutes. Then add the pesto, tomatoes, and olives, stir, and let them warm through.