Chicken and Pesto Zucchini Fettuccine with Tomatoes
Try this Chicken and Pesto Zucchini Fettuccine with Tomatoes recipe
Try this Chicken and Pesto Zucchini Fettuccine with Tomatoes recipe
- salt and pepper to taste
- 2 tablespoons pine nuts
- 1 cup cherry tomatoes halved
- 2 tablespoons parmesan cheese
- 3 tablespoons extra virgin olive oil
- for the chicken and pasta:
- 1 pound boneless chicken breast cubed
- 1/2 easpoon garlic powder
- 1/4 easpoon dried oregano
- pinch of red pepper flakes
- 5-6 medium zucchinis blade b*
- *this is specific to the inspiralizer. if you don' use a thicker noodle blade.
- for the pesto:
- 2 packed cups of basil
- 1 large garlic clove
- Carbohydrate 2.3282437506903 g
- Cholesterol 66.4583936502948 mg
- Fat 8.36655197563301 g
- Fiber 0.679500021887512 g
- Protein 27.2627283090871 g
- Saturated Fat 1.32803176806142 g
- Serving Size 1 1 Serving (160g)
- Sodium 124.767109088559 mg
- Sugar 1.64874372880279 g
- Trans Fat 0.825931518306159 g
- Calories 197 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil.
- Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes.
- Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes.
- Halfway through, add in the tomatoes.
- While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
- Transfer the chicken to a plate when finished, leaving the juices in the pan.
- Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
- Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes.
- Toss together to combine and transfer to a serving bowl or divide into individual serving bowls.
Controlling moisture is the central operational challenge when combining high-water vegetables like zucchini with warm proteins and emulsions. Zucchini strands release water rapidly upon contact with salt and heat, meaning drainage steps are non-negotiable for textural integrity. Transferring the noodles to a colander after their brief three to five minute toss in the skillet prevents the released cellular liquid from diluting the basil emulsion. Because fresh basil oxidizes quickly when exposed to metal blade friction, pulsing the pesto ingredients in short bursts rather than running the food processor continuously helps preserve a bright green hue. Pine nuts provide necessary structural body and fat to bind the herb puree, but walnuts or toasted almonds substitute effectively at a one-to-one ratio if those are what currently occupy the pantry. Cubed chicken breast requires careful attention during its five to seven minute sear; covering the skillet traps steam to accelerate internal cooking while the exterior develops flavor from garlic powder, oregano, and red pepper flakes. Cherry tomatoes introduced halfway through this searing window soften without completely collapsing into a sauce, retaining pockets of acidity that balance the rich cheese and olive oil components. Adapting this preparation for larger or smaller groups requires attention to pan capacity, as overcrowding the skillet causes the chicken to steam rather than brown properly, necessitating batch cooking when scaling beyond the standard four-serving yield. Equipment choices dictate the final texture of the dish, specifically whether a spiralizer produces fine strands or thicker ribbons that hold up better against heavy sauces.
