By Esther Boateng
This is one of my favorite go to meals when I want a quick fix meal. Take a handful of shredded rotisserie chicken, pesto, and noodles, combine them together with seasoning, and red peppers, and you’re good to go.
Feel free to use other vegetables such as cherry tomatoes or garlic mushrooms. You can also swap out the chicken and use pork. When I have the time, I like to make homemade pesto, as it allows me to create my own blend of seasoning with dandelion or kale powder, for example, and to mix in a ripe avocado to give the noodles a creamy texture that I find satisfying.
Serves up to 4
Pesto Chicken Noodles
- 1 packet kelp noodles
- 1 rotisserie chicken, shredded
- 1 small red pepper, thinly sliced (optional)
1/2 tsp. + Dr Cowan’s Garden Pepper Salt
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
- Up to 1 cup pesto
1 Tbsp. Dr. Cowan’s Garden All Purpose Zesty Garlic
1/2 tsp. Dr. Cowan’s Garden Organic Threefold Savory Powder
- Handful of cherry tomatoes (optional)
- Mushrooms (optional)
- 1 small ripe avocado (optional)
- Salt to taste (optional)
Cook the noodles according to packet instructions and set aside.
Shred the rotisserie chicken into small pieces.
Thinly slice the red pepper.
Place sliced peppers in a saucepan, add pepper salt and ghee, and sauté for approximately 3-5 minutes until slightly tender.
Add noodles, pesto, shredded chicken, organ-based seasoning, threefold savory powder, and stir.
Stir in optional ingredients if using (cherry tomatoes, mushrooms, avocado, salt)
Do a taste test, add additional seasoning if needed.
To make the kelp noodles soft soak them in hot water with a tablespoon of baking soda for 3-5 minutes until soft. Drain the noodles, rinse off the baking soda, and they’re good to go.