Recipe

On busy weekday evenings, I need a dinner that's both healthy and quick. This pesto chicken pasta bowl combines protein, vegetables, and carbohydrates for a nutritious and delicious meal. My Geedel Vegetable Chopper helps me quickly prepare all the herbs and nuts for the pesto, allowing this dish to be on the table in just 30 minutes.

Ingredients:

Pesto:  

2 cups fresh basil leaves  

1/2 cup grated Parmesan cheese  

1/3 cup pine nuts  

2 garlic cloves  

1/2 cup olive oil  

Main Ingredients:  

400g pasta (such as fusilli)  

2 chicken breasts (cut into strips)  

2 zucchinis  

1 pint cherry tomatoes  

Seasonings:

Salt, black pepper, red pepper flakes, lemon juice  

Detailed Steps:

1. Make the pesto (using Geedel):

   Wash the basil leaves and pat them completely dry. Using the hand vegetable chopper, attach the chopping blade. Place the basil leaves, garlic cloves, and pine nuts into the container and pulse 6–7 times until coarsely chopped. This chopper helps keep the herbs vibrant green and avoids over-processing. Transfer to a large bowl, add the Parmesan cheese and olive oil, and stir until the desired consistency is reached.

2. Prepare the vegetables:  

   Cut the zucchinis lengthwise. Switch to the coarse shredding blade and shred the zucchinis into thick strips. Gently arrange the zucchini strips by hand to ensure evenness.

3. Cook the chicken and vegetables:

   Heat olive oil in a skillet over medium-high heat. Pan-fry the chicken strips until golden brown and cooked through, then set aside to keep warm. In the same skillet, add the cherry tomatoes and zucchini strips, and sauté for 5–7 minutes until softened but still slightly crisp.

4. Cook the pasta:  

   Meanwhile, cook the pasta in a large pot according to package instructions, reserving 1 cup of the pasta cooking water.

5. Combine everything:  

   In a large bowl, mix the hot pasta, chicken, sautéed vegetables, and pesto. If the mixture is too dry, add a little of the reserved pasta water to adjust the consistency. Squeeze in fresh lemon juice and sprinkle with red pepper flakes.

6. Serve:

   Serve immediately, topped with extra grated Parmesan cheese if desired. This dish is also delicious cold, making it a perfect leftover option for lunch.

Summary:

Homemade pesto becomes simple and quick with the Geedel Vegetable Chopper. The hand-chopped texture offers more layers of flavor compared to machine-blended versions. This tool makes handling fresh herbs effortless, significantly elevating the taste of homemade pasta dishes.