Pesto Chicken Zucchini Noodles
Try this Pesto Chicken Zucchini Noodles recipe, or contribute your own.
Try this Pesto Chicken Zucchini Noodles recipe, or contribute your own.
- Carbohydrate 39.99401 g
- Cholesterol 0 mg
- Fat 2.04046 g
- Fiber 12.3525003232956 g
- Protein 12.50135 g
- Saturated Fat 0.37984 g
- Serving Size 1 1 recipe (1681g)
- Sodium 54029.9927351574 mg
- Sugar 27.6415096767044 g
- Trans Fat 0.59756 g
- Calories 188 calories
Step-by-step
- Prepare pesto.
- Using a spiralizer, make zucchini noodles.
- Set both aside.
- 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.
- 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.
- Add previously cooked tofu or chicken, pesto and grape tomatoes.
- Gently toss and remove from heat.
- Serve hot.
Pesto Chicken Zucchini Noodles: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and managing the household, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of quick, easy recipes that don't compromise on flavor or nutrition. This Pesto Chicken Zucchini Noodles recipe is a perfect example. It's ready in under 30 minutes, packed with flavor, and a fantastic way to sneak in some extra vegetables.
The beauty of this dish lies in its simplicity. The vibrant pesto sauce adds a burst of fresh herbs and nutty richness, while the zucchini noodles offer a light and healthy alternative to traditional pasta. The chicken (or tofu for a vegetarian option) provides a satisfying protein boost, and the addition of roasted almonds adds a delightful crunch. It's a complete meal in itself, requiring minimal cleanup – a huge plus on a busy weeknight! I often double the recipe and have leftovers for lunch the next day, saving me even more time and effort.
Why I love this recipe:
- Speed: It's a quick and easy recipe, perfect for busy weeknights.
- Health: It's packed with fresh vegetables and lean protein, making it a healthy and nutritious option.
- Flexibility: You can easily swap the chicken for tofu to make it vegetarian, or add other vegetables like bell peppers or mushrooms to customize it to your liking.
- Flavor: The pesto sauce adds a burst of fresh, vibrant flavor that elevates the whole dish.
- Minimal cleanup: The one-pan cooking method makes for minimal cleanup, which is always a bonus.
Tips and Variations:
- Pesto variations: Feel free to experiment with different types of pesto. Sun-dried tomato pesto or basil pesto would also work well.
- Vegetable additions: Add other vegetables like bell peppers, spinach, or mushrooms for extra nutrients and flavor.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a complete meal: Serve with a side salad or some crusty bread to make it a complete and satisfying meal.
- Meal prepping: This dish is great for meal prepping. You can prepare the zucchini noodles and pesto ahead of time, and then assemble the dish quickly when you're ready to eat.
This Pesto Chicken Zucchini Noodles recipe has become a staple in my household, and I know it will become one of your favorites too. It's a perfect example of how a healthy and delicious meal doesn't have to be complicated or time-consuming. Enjoy!
