Chicken Pesto Zucchini Noodles

• 1 lb chicken breast, sliced
• 2 medium zucchinis, spiralized
• 1/2 cup store-bought pesto
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp pine nuts
• Red pepper flakes, optional

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sliced chicken and cook until browned and cooked through, about 6-7 minutes.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, sauté minced garlic until fragrant.
5. 5 Add spiralized zucchini and cook for 2-3 minutes until just tender.
6. 6 Stir in pesto and lemon juice, heating through.
7. 7 Return chicken to skillet, toss to coat.
8. 8 Sprinkle with Parmesan cheese and pine nuts.
9. 9 Serve immediately with optional red pepper flakes for a kick.

Nutrition

Tips

• For a richer flavor, toast the pine nuts in a dry pan before adding to the dish.
• If you prefer softer zucchini noodles, cook them a bit longer, but watch they don’t turn to mush.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the zucchini noodles.

Serving Suggestions

• Pair with a crisp green salad and a slice of crusty bread.
• Serve with a chilled glass of Sauvignon Blanc for a refreshing meal.

FAQ