YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Zucchini Noodles
Savor a delightful twist on a classic favorite with tender, seared chicken breast tossed in a vibrant, homemade basil pesto cream sauce served over crisp zucchini noodles. This dish delivers a harmonious blend of fresh, aromatic basil with a creamy finish, making each bite both satisfying and refreshingly light.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini
2 tbsp Homemade Basil Pesto
1/4 cup Nonfat Greek Yogurt
1 Garlic Clove
1 tsp Olive Oil
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Sauté the minced garlic until fragrant.
Add the chicken strips and cook until lightly golden and cooked through, about 5-6 minutes.
While the chicken cooks, spiralize the zucchini into noodles.
Reduce the heat to medium-low and stir in the basil pesto, mixing well with the chicken.
Remove the skillet from the heat and gently fold in the nonfat Greek yogurt to create a creamy sauce.
Toss in the zucchini noodles until they are evenly coated and warmed through, being careful not to overcook and lose their crunch.
Plate the creamy pesto chicken over the zucchini noodles and serve immediately.