Name: Zucchini Noodles with Pesto & Chicken
Prep time: 40 min
Total time: 40 min
Ingredients: 4 medium-large zucchini (about 2 pounds), trimmed; 0.75 teaspoon salt, divided; 2 cups packed fresh basil leaves; 0.25 cup pine nuts, toasted; 0.25 cup grated Parmesan cheese; 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons lemon juice; 1 large clove garlic, quartered; 0.5 teaspoon ground pepper; 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Zucchini Noodles with Pesto & Chicken

4.3

(17)

17 Reviews

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.

Carolyn Casner

Updated on July 10, 2019

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Carbohydrate Low Sodium Low-Calorie Soy-Free

Jump to Nutrition Facts

Ingredients

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
1/4 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

Directions

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.
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 (per serving)

430	Calories
32g	Fat
9g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/3 cups
Calories 430
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 3g	9%
Total Sugars 5g
Protein 29g	57%
Total Fat 32g	41%
Saturated Fat 5g	26%
Cholesterol 67mg	22%
Vitamin A 1579IU	32%
Vitamin C 42mg	47%
Folate 69mcg	17%
Sodium 598mg	26%
Calcium 127mg	10%
Iron 3mg	15%
Magnesium 94mg	22%
Potassium 837mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.