I have a spiralizer that we’ve been using like crazy. Zoodles have become a new favorite. Even the pickiest here in the fam are embracing them. So, pesto chicken and zoodles have been added to the dinner rotation.
Zoodles have a nice texture to them. Even if you’re a noodle devotee, you’ll be surprised at the nice consistency. They have a bounce with a slight crispiness. And incredibly easy to make! The first time I made them I kinda worried they would be soggy. Just the opposite. That’s why they’re so popular I guess!
Switching to zoodles makes this dish paleo. My husband with his dry sense of humor joked that of course this is a paleo dish, because caveman ate zoodles.
Alright, enough nonsense and on to the dish.
First, pluck your basil leaves from the stems and wash well. Make sure you have 2 full cups packed. Add to food processor along with garlic, pine nuts and a dash of salt and pepper. Pulse until coarsely ground, scraping down the sides in between to get those stray basil leaves down into the processor.
Now, add olive oil and pulse until smooth.
Remove the blade from processor and stir in parmesan. It’s best not to process it in so you get more of a parmesan punch. Just stir it together.
After you’re finished with the pesto, set aside and get your chicken going.
Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Salt and pepper the chicken. Cook chicken 3 minutes or until browned on first side. Turn the chicken over and add tomatoes to pan. Cook 2 minutes or until cooked through. Remove from pan. Your tomatoes don’t need to cook long at all.
For the zoodles…
Wash zucchini thoroughly. Attach and spiralize each zucchini according to instructions on spiralizer. Put spiralized zucchini into a bowl and add 1/2 teaspoon of salt to let sweat. Heat nonstick pan to medium-high heat with 1 teaspoon of olive oil. Add zoodles and toss for 2-3 minutes. Toss with desired amount of pesto. You can set some aside for a dressing for a sandwich or salad if you like.
You can make these things so quickly. It’s faster and healthier than cooking spaghetti!
Plate pesto chicken and zoodles and you’re done! You’re kinda making three different things, but they come together beautifully!
Have fun with your zoodles and happy eating!
xo-Megan
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
People
|
- 2 cups fresh basil leaves packed
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup olive oil
- salt and pepper to taste
- 1/2 cup fresh parmesan
- 1 pound chicken tenders
- 6 baby tomatoes
- 4 zucchini squash
- 2 teaspoons olive oil divided
Ingredients
|
- Pluck basil leaves from stems and wash well. Make sure you have 2 full cups packed. Add to food processor along with garlic, pine nuts and salt and pepper. Pulse until coarsely ground, scraping down the sides in between. Add olive oil and pulse until smooth. Remove blade from processor and stir in parmesan.
- Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Salt and pepper the chicken. Cook chicken 3 minutes or until browned on first side. Turn and add tomatoes to pan. Cook 2 minutes or until cooked through. Remove from pan.
- Wash Zucchini thoroughly. Spiralize each zucchini according to instructions on spiralizer. Put spiralized zucchini into a bowl and add 1/2 teaspoon of salt to let sweat. Heat nonstick pan to medium-high heat with 1 teaspoon of olive oil. Add zoodles and toss for 2-3 minutes. Toss with desired amount of pesto.
- Plate Zoodles and pesto with chicken and tomatoes.
