Kale Pesto Chicken over Eggplant Noodles

A good friend of mine gave me a ton of fresh kale from her garden, so we have been having it in everything... smoothies, stir-fry, salads, etc.  This was another idea I came up with, and it turned out really yummy. Colton loved the chicken, but wasn't such a big fan of the noodles, though he has never enjoyed eggplant.

Kale Pesto Chicken over Eggplant Noodles
About 10 C Fresh Kale
1 1/2 C Olive Oil
1/4 C Lemon Juice
2 Cloves of Garlic- Crushed
1/2 C Cold Water
1 tsp Salt
4 Frozen Chicken Breast
10 Sun dried Tomato Halves
1 Eggplant
Oil- to fry Eggplant noodles
salt- to taste

In a large food processor, pulse first 6 ingredients. You may need to pulse and add more kale several times to get it all in.  Pulse to a sauce consistency. 

In a crock pot, place frozen chicken breasts and top with prepared kale pesto and scatter on sun dried tomatoes.

Allow mixture to cook on high for 4 hours or low for 6. 
Once ready to serve, use a mandolin to slice eggplant into noodles.  Fry in a saute pan with oil till noodles become soft (about 2 minutes) and salt to taste.
Using 2 forks, shred cooked chicken in sauce.

Serve on top of fried eggplant noodles. Enjoy!