Chicken Pesto And Zucchini “Pasta”
featured in Low-Carb Zucchini "Pasta" 4 Ways
This simple and delicious pasta dish features tender chicken, zucchini, and plenty of pesto. It's the perfect easy dinner recipe.
Tasty Team
96% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Inspired by reciperunner.com
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 4 cups fresh basil (160 g)
- 1 cup grated parmesan cheese (110 g)
- ½ cup pine nuts (65 g)
- 2 cloves garlic
- ½ lemon, juiced
- salt, to taste
- pepper, to taste
- ½ cup olive oil (120 mL)
- oil
- 3 zucchinis
- 1 cup cherry tomato (200 g)
- 2 boneless, skinless chicken breasts, chopped
Nutrition Info
- Calories 384
- Fat 24g
- Carbs 11g
- Fiber 2g
- Sugar 4g
- Protein 33g
Estimated values based on one serving size.
Preparation
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
- With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
- Slice the cherry tomatoes and set aside.
- Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
- Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
- Enjoy!
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Inspired by reciperunner.com