Bart's Recipes
Cut the chicken thigh fillet into equal-sized pieces. Pat the meat dry with paper towels and season with salt and freshly ground black pepper.
Heat a dry skillet over medium-high heat. Toast the pine nuts for a few minutes until golden brown. Remove them from the pan immediately and set aside.
Heat the olive oil in a large pan or wok over medium-high heat. Fry the chicken pieces for approximately six minutes until browned and cooked through on all sides. Transfer the chicken to a plate and keep warm temporarily.
Sauté the zucchini noodles in the remaining cooking fat. Stir-fry the vegetables for two to three minutes over high heat so they become warm but still retain a slight bite.
Lower the heat and add the cooked chicken pieces along with the green pesto to the zucchini noodles. Toss everything together and warm through for one more minute.
Divide the dish among plates and scatter the toasted pine nuts over the top. Serve immediately.
