Name: Chicken and pesto zucchini noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and cut into 3/4-inch cubes; 1 1/2 medium zucchinis, spiralized; 3/4 cup fresh basil leaves, packed; 1 tbsp pine nuts; 2 1/2 tbsp grated parmesan cheese; 1 clove garlic, left whole and 1 clove minced; 1 1/2 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 2 tbsp water

Instructions

Prep 20 min · Cook 5 min

Toss the zucchini noodles with a pinch of the salt in a colander. Let them drain for 5 minutes, then spread on paper towels and pat very dry.
In a small food processor or blender, combine the basil, pine nuts, parmesan, the whole garlic clove, lemon juice, two-thirds of the olive oil, and the water. Blend until a spoonable paste forms. Season with a pinch of salt and pepper.
Season the chicken with salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken in one layer. Sear without moving for 3 minutes, then stir and cook 3 to 4 minutes more. Done when chicken is golden and no pink remains in the center, 165°F.
Add the minced garlic to the skillet and cook for 30 seconds. Add the zucchini noodles and toss for 1 to 2 minutes just until they begin to bend. Pour off any liquid that has collected in the pan.
Remove the skillet from the heat. Add the pesto to the pan and toss thoroughly to coat the chicken and noodles, adding a splash more water if the sauce is too thick.

Nutrition

Ingredients

Instructions

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