Chicken Zucchini Noodles with Pesto

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Pesto Chicken Zucchini Noodles - One skillet dinner recipe with your choice of protein, toasted almonds, grape tomatoes and vegan kale pesto. | ifoodreal.com

I made vegan kale pesto which turned out fantastic and then mixed with zucchini noodles for myself and whole wheat spaghetti for the boys.

One of the most delicious dinners I have had in the past weeks.

Pesto Chicken Zucchini Noodles - One skillet dinner recipe with your choice of protein, toasted almonds, grape tomatoes and vegan kale pesto. | ifoodreal.com

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If you are into pesto and real pasta, check out this super popular healthy pasta recipe.

Enjoy!

Pesto Chicken Zucchini Noodles - One skillet dinner recipe with your choice of protein, toasted almonds, grape tomatoes and vegan kale pesto. | ifoodreal.com

Recipe

Chicken Zucchini Noodles with Pesto

Chicken Zucchini Noodles with Pesto

Ingredients

Directions

  1. Prepare pesto. Using a spiralizer, make zucchini noodles. Set both aside.
  2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add chicken or tofu, sprinkle with salt and pepper and cook until golden brown or chicken is cooked through, stirring occasionally. Transfer to a bowl.
  3. Return skillet to low heat and add almonds. Cook until lightly brown, stirring frequently and watching closely not to burn. Push almonds to the side and add zucchini noodles. Cook for about 4 minutes, stirring occasionally. Noodles should be just a tiny bit cooked and warmed through.
  4. Add previously cooked tofu or chicken, pesto and grape tomatoes. Gently toss and remove from heat. Serve hot.
  5. Storage Instructions: Refrigerate in an airtight container for up to 1 day.

Notes

*Pesto will stay fresh refrigerated for up to 2 weeks. I found a whole batch of pesto was too much.

http://ifoodreal.com/chicken-zucchini-noodles/

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 2 cups:
Calories: 412.6
Total Fat: 33.8 g
Cholesterol: 0.0 mg
Sodium: 373.2 mg
Total Carbs: 18.7 g
Dietary Fiber: 6.5 g
Protein: 18.3 g
WW Points+: 12

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7 comments on “Chicken Zucchini Noodles with Pesto

  1. My sister got me a knock off spiralizer for Christmas and I was hyped! It was a good surprise too because some of her gifts can be, um, weird! And my husbands are worse. He got me an alligator head one year and I freaked! SO anyhow, I’m excited because I’m ready to be a spiralizer. We eat almost no processed junk either so I’m always wracking my brain for what to make for dinner. I’m going to sub out the tofu for chicken, there speaking like a true gym teachers wife!

  2. Hi Olena,

    Thanks for another great recipe, I think I will try it tonight. I will probably do half tofu (which I love) and half chicken for the hubby. I think we got the same Spiralizer I got mine at Superstore and was excited as I was keeping my eyes open for a reasonably priced one. I have one question, do you think this recipe would hold up to have for lunch the day after or do you think it would be soggy ?

    1. Yes, that is my spiralizer.:) Yes. I forgot about these leftovers and had them last night after 3 days in the fridge and noodles were crunchy. They are barely cooked in the first place so they should be perfectly fine. I will even change storage instructions.

  3. This recipe looks so light and refreshing after all of the heavy holiday stuff! Can’t wait to try it. But I have only the little hand spiral veg cutter. And it is too labor intensive to do a lot of anything. I think I did one carrot, washed it and tossed it back into the drawer.

    I will be more tempted to buy the larger faster version now that I know that they work. But I haven’t really noticed any for under $50.00, and that would convince me a lot faster.

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