ZUCCHINI NOODLES WITH PESTO & CHICKEN RECIPE | EATINGWELL
This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers.
Provided by Carolyn Casner
Categories Healthy Zucchini Noodle Recipes
Total Time 40 minutes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.1 calories, CarbohydrateContent 9.4 g, CholesterolContent 66.9 mg, FatContent 31.6 g, FiberContent 2.5 g, ProteinContent 28.6 g, SaturatedFatContent 5.1 g, SodiumContent 597.7 mg, SugarContent 4.9 g
BEST GRILLED CHICKEN WITH ZUCCHINI NOODLES - HOW TO MAKE ...
This low-carb dinner couldn't be easier—just start with store-bought zucchini noodles!
Provided by Ree Drummond
Categories weeknight meals dinner grilled main dish poultry
Total Time 40 minutes
Prep Time 40 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the chicken breasts between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet so they are a uniform thickness. Whisk the lemon juice, mustard, olive oil and garlic in a large bowl. Add the chicken, toss to coat and let stand at room temperature while you heat the grill. Preheat a grill or grill pan to medium and oil the grates. Season the chicken with the salt and a few grinds of
pepper. Grill until marked and cooked through, about 6 minutes per side. Remove to a cutting board and let rest. Melt the butter with the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant but not brown, about 15 seconds. Add the zucchini noodles and toss until well coated. Sprinkle in the lemon zest, salt and pepper and cook, tossing frequently, until the zucchini just starts to wilt, about 1 minute. Add the tomatoes and parmesan and cook until warmed through, about 30 seconds. Remove from the heat, add the basil and toss. Serve the chicken with the zucchini noodles and sprinkle with more parmesan.
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