Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, July 2018

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Read the full recipe after the video.

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

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  • Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 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 1/4 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.

Nutrition Facts

1 1/3 cups
430 calories; protein 28.6g; carbohydrates 9.4g; dietary fiber 2.5g; sugars 4.9g; fat 31.6g; saturated fat 5.1g; cholesterol 66.9mg; vitamin a iu 1579IU; vitamin c 42.2mg; folate 69.2mcg; calcium 127.3mg; iron 2.7mg; magnesium 94.3mg; potassium 836.9mg; sodium 597.7mg; thiamin 0.2mg.

4 fat, 3 1/2 lean protein, 1 1/2 vegetable, 1/2 medium-fat protein

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