Pesto chicken zucchini noodles
- 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
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.
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.
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.
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.
Divide into bowls and top with remaining ½ cup parmesan .