Friday, May 1, 2015

Chicken and Pesto Zucchini Fettuccine with Tomatoes

Chicken and Pesto Zucchini Fettuccine with Tomatoes

My Mouth is just watering from this picture! I'm a huge fan of zucchini's 
and pretty much have them with every meal if possible. 
I have not had pesto in a really long time. Just under 400 calories and all sorts of goodness coming out of this meal! 



Chicken and Pesto Zucchini Fettuccine with Tomatoes
Prep time:  
Cook time:  
Total time:  
Serves: 4
  • For the chicken and pasta:
  • 1 pound boneless chicken breast, cubed
  • Salt and pepper, to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • pinch of red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 5-6 medium zucchinis, Blade B*
  • *This is specific to the Inspiralizer. If you don't have the Inspiralizer, use a thicker noodle blade.
  • For the pesto:
  • 2 tablespoons pine nuts
  • 2 packed cups of basil
  • 2 tablespoons parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper, to taste
  1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
  2. While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
  3. Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
  4. Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind.

I am definitely going to have this! Tell me what you think below, Have you ever tried something like this before?

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Recipe from: Inspiralized

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