Pesto Chicken Zucchini Noodles

by Christiane Matey
all recipes, easy recipes, healthy recipes

Serves 4 people

Zucchini’s renaissance is complete. We can’t get enough of this low-carb nutritional powerhouse. Spiralized as a substitute for spaghetti, it’s the star of my Pesto Chicken Zucchini Noodles. A mere cup of zucchini delivers a quarter of the RDA (recommended daily allowance) of vitamin C along with potassium (10%), magnesium (8%) and folate (13%). Zucchini is rich in carotenoids, the pigments that shield our skin from UV rays and keep it elastic and glowing. Carotenoids also help lower the risk of cardiovascular disease and contribute to strong bones and healthy eyes. Whether it’s spiralized, shredded or scooped out like a boat, zucchini is the ultimate vehicle for sweet and savory recipes. (Speaking of vehicles, if you have kids, challenge them to make a zucchini car like they do at zucchini festivals!)

Ingredients:

• 2 Tablespoons olive oil

• 1 lb boneless, skinless chicken breasts cubed

• 1 Tablespoon minced garlic

• 1 lb cherry tomatoes halved

• 1/4 teaspoon pepper

• 1/4 teaspoon salt

• ¼ cup fresh basil, finely chopped

• 2 Tablespoons fresh parsley, finely chopped

• ½ cup pesto (either homemade or store bought)

• 2 large zucchini, spiralized with water squeezed out (about 4 cups)

• ¼ cup Parmesan cheese

Instructions:

1. Heat one tablespoon olive oil in pan. Sauté chicken until browned on all sides, about 15 minutes.

2. While chicken is cooking, halve tomatoes, spiralize zucchini, and chop garlic and herbs.

3. Once chicken is browned, remove from the pan and set aside.

4. Add an additional tablespoon of olive oil to the same pan. Heat olive oil and add in 1

iablespoon of minced garlic. Sauté until fragrant, about 1 minute.

5. Stir cherry tomatoes, salt, pepper and herbs into olive oil/garlic mixture. Sauté for 5

minutes or until tomatoes are soft.

6. Once tomatoes are softened, stir in pesto and return chicken to the pan.

7. Using tongs, gently toss in raw zucchini noodles, coating evenly in tomato/pesto mixture. Sauté for an additional 1-2 minutes over medium heat until zucchini starts to soften.

8. Top with Parmesan cheese, serve, and enjoy!