Ingredients
1 cup cashews
1 1/2 lbs of chicken
1 Tsb Cajun Spice Rub
4 large zucchini, about 2 pounds
1 1/4 tsp sea salt
1 Tsb extra-virgin olive oil
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1 leek, white part only, thinnly sliced
1/2 cup chopped mushrooms
2 ounces prociutto, chopped
2 cups water
1 Tsb fresh lemon juice
1 clove garlic, minced
1/8 tsp nutmeg
Garnish with toasted pine nuts
Cajun Spice Rub
2 tsp extra-virgin olive oil
1 tsp coarse sea salt
3/4 tsp paprika
1/2 tsp fresh cracked pepper
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1 garlic clove, crushed
Preparation
- Place the cashews in a bowl of water that’s been heated to a boil and soak for 30 minutes
- Meanwhile, rub the chicken all over with the Cajun Spice Rub and heat a grill to medium-high. Grill the chicken on both sides. Cut into thin strips.
- Peel the zucchini and slice off the ends. Using a spiral slicer or julienne peeler, turn the zucchini into long noodles, discarding the seeded portion. Bring a large pot of water to boil. Add the zucchini noodles and boil for 3-5 minutes. Use tongs to remove the noodles, placing them on a baking sheet lined with paper towels. Sprinkle with 1/4 tsp sea salt. Set aside to “sweat” until the sauce is done.
- Place the asparagus in the zucchini water and return to a boil. Blanch for 2-3 minutes, until slightly tender and bright green. Drain the asparagus and wipe the pan dry.
- Return the pan to the heat. Add the olive oil, asparagus, leek, mushrooms and prosciutto. Saute for 5 minutes over medium-high heat. Reduce the heat to low.
- Drain the cashews and place in a blender with the 2 cups of water. Add the lemon juice, garlic, white pepper, nutmeg and remaining teaspon of salt. Blend until smooth
- Add the sauce to the prosciutto mixture and simmer for 7-10 minutes.
- Place the noodles and chicken in a large bowl, add the sauce and toss to combine. Garnish with toasted pine nuts.
