ARE ZUCCHINI NOODLES GOOD FOR WEIGHT LOSS RECIPES

Steps:

• Heat a large skillet over medium-high heat. Add butter to pan and swirl until butter melts. Add onion; sauté 5 minutes or until onion is tender and starting to brown. Stir in corn, salt, and red pepper; sauté until corn is crisp and barely cooked, 2 to 3 minutes.
• Reserve ½ cup corn mixture. Place remaining corn mixture in a blender, and add ¼ cup water. Remove center piece of blender lid to allow steam to escape; place a clean towel or double layer of paper towels over opening in lid. Blend on high speed until sauce is creamy and smooth, about 1 minute.
• Scrape sauce into pan over medium-low heat. Add cheese and stir until cheese melts. Add zucchini to pan; cook, tossing to coat with sauce, until just warmed, about 2 minutes. Remove from heat and stir in basil. Sprinkle with reserved corn mixture and chives.
• Serving size: about 2 ? cups

Steps:

• Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
• Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
• Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.