Creamy Pesto Chicken on Zoodles

Aromatic basil abounds this time of year. And of course, pesto is the most prolific recipe to utilize that herb. You can use your favorite recipe for pesto or purchase a store-bought variety. Need a quick food processor recipe? Here goes: In a food processor, pulse 2 peeled garlic cloves with ¼ cup pine nuts until a paste forms. Add 2 cups of fresh basil leaves (blanched for 15 seconds to retain bright green color). Pulse until lightly ground together. Slowly blend in ½ cup extra virgin olive oil. Fold in ½ cup Parmigiano-Reggiano cheese, and you are ready to roll.

Onward:

Now for that quick night meal in a pan or two. Add boneless, skinless chicken breast or chicken thighs and some cream with that pesto. How about some vegetables found at this time of year? Zucchini and red peppers will round this meal out.  And in less than an hour, you can sit down to this lovely meal. Don’t forget to garnish with shredded basil and toasted pinenuts. Yes!

4 servings

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 pound boneless, skinless, chicken breast cut into 1-inch pieces

1 teaspoon sea salt + more for zoodles

¼ teaspoon fresh ground black pepper

¾ cup chicken broth, divided

⅓ cup pesto

¼ cup heavy cream

2 tablespoon butter

2 cloves garlic, minced

¼ teaspoon red pepper flakes

1 large red pepper cut into thin strips

2 large zucchinis cut into zoodles

1 tablespoon fresh lemon juice

2 tablespoons pine nuts toasted

1 tablespoon basil, finely shredded

DIRECTIONS:

1. Heat a large sauté pan over medium-high heat. Add the olive oil. When the oil slightly ripples, toss the chicken with the salt and pepper and place in the hot oil. Toss the chicken until lightly browned on each side. Deglaze with one-half cup chicken broth scraping up browned bits. Add the pesto and cream. Stir and reduce until slightly thickened.

2. Meanwhile, add the butter to another sauté pan over medium-low heat. Add the garlic and red pepper flakes. Stir for about one minute until fragrant. Add the red pepper. Sauté until slightly wilted. Add the remaining one-fourth cup chicken broth and zoodles. Stir in the lemon juice and toss until slightly wilted—season with salt.

3. Place the zoodles on a platter or plates and top with the chicken mixture. Top with toasted pine nuts and shredded basil.

pesto basil chicken zoodles

main dish entree

Mediterranean

Yield: 4 servings

Author: chefsharingthetable.com

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Creamy Pesto Chicken on Zoodles

Aromatic basil abounds this time of year. And of course, pesto is the most prolific recipe to utilize that herb. You can use your favorite recipe for pesto or purchase a store-bought variety. Add boneless, skinless chicken breast or chicken thighs and some cream with that pesto. Zucchini and red peppers will round this meal out. And in less than an hour, you can sit down to this lovely meal. Don’t forget to garnish with shredded basil and toasted pinenuts.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 pound boneless, skinless, chicken breast cut into 1-inch pieces
• 1 teaspoon sea salt + more for zoodles
• ¼ teaspoon fresh ground black pepper
• ¾ cup chicken broth, divided
• ⅓ cup pesto
• ¼ cup heavy cream
• 2 tablespoon butter
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 1 large red pepper cut into thin strips
• 2 large zucchinis cut into zoodles
• 1 tablespoon fresh lemon juice
• 2 tablespoons pine nuts toasted
• 1 tablespoon basil, finely shredded

Instructions:

1. Heat a large sauté pan over medium-high heat. Add the olive oil. When the oil slightly ripples, toss the chicken with the salt and pepper and place in the hot oil. Toss the chicken until lightly browned on each side. Deglaze with one-half cup chicken broth scraping up browned bits. Add the pesto and cream. Stir and reduce until slightly thickened.
2. Meanwhile, add the butter to another sauté pan over medium-low heat. Add the garlic and red pepper flakes. Stir for about one minute until fragrant. Add the red pepper. Sauté until slightly wilted. Add the remaining one-fourth cup chicken broth and zoodles. Stir in the lemon juice and toss until slightly wilted—season with salt.
3. Place the zoodles on a platter or plates and top with the chicken mixture. Top with toasted pine nuts and shredded basil.

Notes:

Need a quick food processor recipe? Here goes: In a food processor, pulse 2 peeled garlic cloves with ¼ cup pine nuts until a paste forms. Add 2 cups of fresh basil leaves (blanched for 15 seconds to retain bright green color). Pulse until lightly ground together. Slowly blend in ½ cup extra virgin olive oil. Fold in ½ cup Parmigiano-Reggiano cheese, and you are ready to roll.

Calories

470.16

Fat (grams)

32.32

Sat. Fat (grams)

10.86

Carbs (grams)

5.39

Fiber (grams)

1.12

Net carbs

4.27

Sugar (grams)

2.19

Protein (grams)

39.72

Sodium (milligrams)

942.27

Cholesterol (grams)

134.34

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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