Cooking / Mains

Zoodles with Kale Cashew Pesto, Roasted Peppers, Chicken, and Pepper Jack

Funny enough, this recipe started with vegan pesto…but considering there is both chicken and cheese in this post title, I’m sure you can guess it is in no way a vegan meal.  I bought this specific sauce because – vegan or not – I thought kale and cashews would make for an interesting pesto flavor.

Zoodles with Kale Cashew Pesto, Roasted Peppers, Chicken, and Pepper Jack1

I first blanched a package of zoodles in boiling water (under two minutes).  I drained the water and added Trader Joe’s vegan kale, cashew & basil pesto straight to the pot, along with sliced roasted peppers, shredded rotisserie chicken (I had some leftover from the night before), and shredded pepper jack cheese.  It’s not the prettiest, but it is tasty.

Zoodles with Kale Cashew Pesto, Roasted Peppers, Chicken, and Pepper Jack2

I love that everything can be added straight to the pot – you basically have nothing to clean.  While I had no desire so make this vegan or even vegetarian, it would be very easy to swap out a couple ingredients accommodate those dietary restrictions without sacrificing flavor.  Because there are lots of fun flavors going on in here – nutty bitterness in the sauce, sweetness from the peppers, and spiciness from the cheese.

Tell Us What You Think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s