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! 

NUTRITIONAL INFORMATION & RECIPE

 

 

Chicken and Pesto Zucchini Fettuccine with Tomatoes

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 4

Ingredients

• 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

Instructions

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

aka Miz.Giggles

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Quinoa Salad with Asparagus, Dates, and Orange

Everyday til next Thursday I'll be sharing a delicious clean yummy meal! Today's meal is Quinoa Salad with Asparagus, Dates, and Oranges. The name itself is all scrumptious! Try it eat it and tell me what you think!!

Ingredients

PreparationSALAD:

1 teaspoon olive oil 

1/2 cup finely chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon kosher salt

1 cup fresh orange sections (about 1 large orange)

1/4 cup chopped pecans, toasted

2 tablespoons minced red onion

5 dates, pitted and chopped

1/2 pound (2-inch) slices asparagus, steamed and chilled

1/2 jalapeño pepper, diced

DRESSING:

2 tablespoons fresh lemon juice

1 tablespoon extravirgin olive oil 

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper 

1 garlic clove, minced

2 tablespoons chopped fresh mint

Mint sprigs (optional)

1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.

2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room 

temperature.

Nutritional Information

Calories 164

Caloriesfromfat 35 %

Fat 6.3 g

Satfat 0.7 g

Monofat 3.5 g

Polyfat 1.7 g

Protein 4.3 g

Carbohydrate 24.7 g

Fiber 3.4 g

Cholesterol 0.0 mg

Iron 2.5 mg

Sodium 186 mg

Calcium 38 mg

Recipe from: Cooking Light

aka Miz.Giggles

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