Arugula Pesto 4 cups fresh arugula 1 cup fresh basil 1/4 cup pine nuts 1/4 cup olive oil 1 tsp minced garlic 1 tsp sea salt
2 roma tomatoes, thinly sliced 4 cups cooked zucchini pasta
Instructions: In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat. Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternatively, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.
Meanwhile, combine arugula, pine nuts, basil, garlic and salt in a food processor. While greens are blending, drizzle in olive oil. Blend until smooth. Slice chicken breasts and place over zucchini pasta. Top with tomato slices and arugula pesto. Sprinkle a little parmesan cheese if desired.
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