30 mins

Pesto chicken zucchini noodles

Dinner

Four servings

Nutrition info

• 4 zucchinis
• 12 oz chicken breast, sliced into strips
• 1 ½ tbsp butter
• ½ cup chicken broth
• ½ cup cream
• ½ cup pesto
• 1 cup shredded parmesan cheese

Directions

• Step 1

  Peel zucchini lengthwise with a vegetable peeler into long, thin strips. (Alternatively, use a spiralizer or a sharp knife.) Pat with a paper towel and set aside.

  In this recipe

  • 4 zucchinis
• Step 2

  Season chicken with salt and pepper. Heat butter in a skillet over medium heat. Add chicken and cook 8 minutes, flipping occasionally, until mostly cooked through. Transfer to a plate.

  In this recipe

  • 12 oz chicken breast, sliced into strips
  • 1 ½ tbsp butter
• Step 3

  Add the chicken broth to the empty skillet over medium heat, scraping any browned bits off the bottom of the pan. When liquid has reduced by half, reduce heat to medium-low, then add cream, pesto and ½ cup parmesan cheese. Simmer, stirring regularly, 3 minutes, until warmed through.

  In this recipe

  • ½ cup chicken broth
  • ½ cup cream
  • ½ cup pesto
  • 1 cup shredded parmesan cheese
• Step 4

  Add the chicken and zucchini noodles to the skillet; stir to coat in the sauce. Cook 5 minutes, until zucchini has softened and chicken is cooked through. Season with salt and pepper to taste.

  In this recipe

  • 4 zucchinis
  • 12 oz chicken breast, sliced into strips
• Step 5

  Divide into bowls and top with remaining ½ cup parmesan .

  In this recipe

  • 1 cup shredded parmesan cheese