Pesto Chicken and Zoodles
Pesto Chicken and Zoodles is quickly becoming a classic. The zoodles add a surprisingly nice texture with the added benefits of zucchini. This dish is quick and easy to make.
Servings Prep Time
4People 10minutes
Cook Time
10minutes
Servings Prep Time
4People 10minutes
Cook Time
10minutes
Ingredients
Instructions
Pesto
  1. 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.
Chicken tenders
  1. 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.
Zoodles
  1. 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.
  2. Plate Zoodles and pesto with chicken and tomatoes.