Why You’ll Love This Recipe
- Healthy and Low-Carb: Zucchini noodles provide a nutritious, low-carb base, making this dish suitable for various dietary preferences.
- Quick and Easy: With minimal preparation and cooking time, you can enjoy this flavorful meal in under an hour.
- Packed with Flavor: The combination of fresh basil pesto, tender chicken, and zucchini creates a delicious and satisfying experience.
Ingredients
- 4 medium-large zucchinis (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Zucchini Noodles: Using a spiral vegetable slicer, cut the zucchinis lengthwise into long, thin strands. Chop them occasionally to prevent excessively long noodles. Place the zucchini strands in a colander, toss with ¼ teaspoon salt, and let them drain for 15 to 30 minutes. After draining, gently squeeze to remove any excess liquid.
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Make the Pesto: In a mini food processor, combine the basil, toasted pine nuts, Parmesan, ¼ cup olive oil, lemon juice, garlic, pepper, and the remaining ¼ teaspoon salt. Process until the mixture is almost smooth.
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Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, season with the remaining ¼ teaspoon salt, and cook, stirring occasionally, until fully cooked through, approximately 5 minutes. Transfer the cooked chicken to a large bowl and mix in 3 tablespoons of the prepared pesto.
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Cook the Zucchini Noodles: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the drained zucchini noodles and toss gently for 2 to 3 minutes until heated through. Transfer the noodles to the bowl with the chicken, add the remaining pesto, and toss gently to combine and coat evenly.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Replace the chicken with grilled tofu or chickpeas for a plant-based alternative.
- Nut-Free Version: Use sunflower seeds or omit nuts entirely in the pesto if you have nut allergies.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto for some heat.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of olive oil if necessary to prevent sticking.
FAQs
How do I make zucchini noodles without a spiralizer?
If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons or a mandoline slicer with a julienne blade. Alternatively, some grocery stores offer pre-made zucchini noodles.
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto can be used for convenience. However, homemade pesto often provides a fresher and more personalized flavor.
How do I prevent my zucchini noodles from becoming soggy?
After spiralizing, salt the zucchini noodles and let them drain in a colander for 15 to 30 minutes. Gently squeeze out excess moisture before cooking to reduce sogginess.
Can I prepare the pesto in advance?
Certainly! The pesto can be prepared ahead of time and stored in the refrigerator for up to 3 days. For longer storage, consider freezing it in ice cube trays for individual portions.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I add other vegetables to this dish?
Feel free to incorporate vegetables like cherry tomatoes, bell peppers, or spinach to enhance the nutritional profile and flavor.
How do I toast pine nuts?
To toast pine nuts, place them in a dry skillet over medium heat. Stir frequently until they turn golden brown, which should take about 3-5 minutes. Watch closely to prevent burning.
Can I use a different type of cheese in the pesto?
Parmesan adds a distinct flavor, but you can experiment with other hard cheeses like Pecorino Romano if desired.
How can I make this recipe dairy-free?
To make the pesto dairy-free, omit the Parmesan and consider adding nutritional yeast for a cheesy flavor.
Can I freeze the leftovers?
While the dish is best fresh, leftovers can be frozen for up to 1 month. Reheat thoroughly before consuming.
Conclusion
Zucchini Noodles with Pesto & Chicken offer a delightful combination of fresh ingredients and bold flavors. This recipe is versatile, allowing for various substitutions to cater to different dietary needs and preferences. It's a perfect choice for those seeking a quick, healthy, and delicious meal.
Zucchini Noodles with Pesto & Chicken
Enjoy this healthy and low-carb Zucchini Noodles with Pesto & Chicken recipe. Fresh zucchini noodles are paired with succulent chicken pieces and tossed in a flavorful basil pesto sauce. This quick and easy meal is perfect for anyone looking for a delicious and nutritious alternative to traditional pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 medium-large zucchinis (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Instructions
- Prepare the Zucchini Noodles: Spiralize the zucchinis into long, thin strands. Toss with ¼ teaspoon salt and let drain in a colander for 15–30 minutes. Squeeze gently to remove excess moisture.
- Make the Pesto: In a food processor, combine basil, toasted pine nuts, Parmesan, ¼ cup olive oil, lemon juice, garlic, pepper, and remaining ¼ teaspoon salt. Process until smooth.
- Cook the Chicken: Heat 1 tablespoon olive oil in a skillet. Cook chicken pieces, seasoned with ¼ teaspoon salt, for 5 minutes or until fully cooked. Transfer to a bowl and toss with 3 tablespoons pesto.
- Cook the Zucchini Noodles: In the same skillet, add the remaining olive oil and toss the zucchini noodles for 2–3 minutes until heated through. Add to the chicken bowl, mix with the remaining pesto, and toss to combine.
Notes
- Variations: Substitute chicken with tofu or chickpeas for a vegetarian option. For a nut-free pesto, use sunflower seeds or omit the nuts. Add red pepper flakes for a spicy kick.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of olive oil.
