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Zucchini Noodles with Pesto & Chicken
Zucchini Noodles with Pesto & Chicken
4 Reviews
From: EatingWell.com, July 2018
This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty—as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Preparation
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Prep
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Ready In
- Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with ¼ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
- Meanwhile, place basil, pine nuts, Parmesan, ¼ cup oil, lemon juice, garlic, pepper and ¼ teaspoon salt in a mini food processor. Process until almost smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining ¼ teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
- Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- Serving size: 1⅓ cups
- Per serving: 430 calories; 32 g fat(5 g sat); 2 g fiber; 9 g carbohydrates; 29 g protein; 69 mcg folate; 67 mg cholesterol; 5 g sugars; 0 g added sugars; 1,579 IU vitamin A; 42 mg vitamin C; 127 mg calcium; 3 mg iron; 598 mg sodium; 837 mg potassium
- Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (32% dv)
- Carbohydrate Servings: ½
- Exchanges: 4 fat, 3½ lean protein, 1½ vegetable, ½ medium-fat protein
Reviews 4
January 23, 2019
By: EatingWellSouthernStyle
So easy!!!! I would suggest making the pesto ahead of time...that is truly the only thing that took a few minutes....I baked our chicken then cut it into chunks...The added lemon is a delicious plus! Definitely will make again!
January 06, 2019
By: Pat Hanneman
What fun! We marinated the chicken breast pieces for several hours, hoping to keep them moist and tender. Worked with soy and cornstarch. I could have doubled the zukes!
August 04, 2018
By: islandgirl
Quick, Easy and Delicious! I made pesto earlier in day and used walnuts instead of pine nuts cause I had in my pantry. I also added the zest of the lemon I squeezed because we enjoy the brightness it adds. I spiralized zucchini earlier but salted while preparing chicken. Again quick, easy and delicious. We had some leftover so made wraps for lunch using the chicken, lettuce, tomato, cucumber and drizzled with some of leftover pesto. I heated the zucchini and ate on side. Great to be able to enjoy 2 different ways.
August 03, 2018
By: dijits27
Quick, easy with pre-made pesto from our garden, and delicious! Only one pan and the zucchini was still crisp. Perfect pairing with the chicken too.
