# Zucchini Noodles with Pesto & Chicken

> 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.

**Prep time:** 40 minutes
**Total time:** 40 minutes
**Servings:** 4 (1 1/3 cups per serving)
**Calories:** 430 kcal per serving
**Storage:** Refrigerates 2-3 days

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## Ingredients

### For the Pesto
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- 1/2 teaspoon ground pepper

### For the Dish
- 4 medium-large zucchini (about 2 pounds), trimmed
- 3/4 teaspoon salt, divided
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

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## Shopping List

### 🥩 Meat
- [ ] 1 pound boneless, skinless chicken breast

### 🥬 Produce
- [ ] 2 cups packed fresh basil leaves
- [ ] 1 lemon (for juice)
- [ ] 1 large clove garlic
- [ ] 4 medium-large zucchini (about 2 pounds)

### 🧀 Dairy
- [ ] 1/4 cup grated Parmesan cheese

### 🥫 Pantry
- [ ] 1/4 cup pine nuts
- [ ] Extra-virgin olive oil (need 1/4 cup plus 2 tbsp)
- [ ] Salt (need 3/4 tsp)
- [ ] Ground black pepper (need 1/2 tsp)

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## Instructions

1. **Make the pesto.** 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.

2. **Prepare pesto sauce.** 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.

3. **Cook the chicken.** 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.

4. **Cook the zucchini noodles.** 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.

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## Nutrition Facts

**Per serving:** Serving Size 1 1/3 cups

- **Calories:** 430
- **Total carbohydrate:** 9g
- **Dietary fiber:** 3g
- **Total sugars:** 5g
- **Protein:** 29g
- **Total fat:** 32g
- **Saturated fat:** 5g
- **Cholesterol:** 67mg
- **Vitamin A:** 1579IU
- **Vitamin C:** 42mg
- **Folate:** 69mcg
- **Sodium:** 598mg
- **Calcium:** 127mg
- **Iron:** 3mg
- **Magnesium:** 94mg
- **Potassium:** 837mg

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## Why It's Healthy

This recipe is:
- **Egg Free** - No eggs
- **Gluten-Free** - No gluten ingredients
- **Healthy Aging** - Nutrient-rich ingredients
- **Healthy Immunity** - High in vitamins
- **High-Protein** - 29g protein per serving
- **Low Carbohydrate** - Only 9g carbs per serving
- **Low Sodium** - 598mg sodium
- **Low-Calorie** - 430 calories for a complete meal
- **Soy-Free** - No soy products

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## Tips

- **Zucchini preparation:** Draining the zucchini noodles removes excess moisture and prevents a watery dish
- **Make-ahead:** The pesto can be made up to 3 days ahead and stored in the refrigerator
- **Pine nut substitute:** Walnuts or almonds can be used instead of pine nuts
- **Spiralizer alternative:** Use a julienne peeler or purchase pre-spiralized zucchini

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## Serving Ideas

- Serve immediately for best texture
- Top with extra Parmesan cheese
- Add cherry tomatoes for color and freshness
- Garnish with fresh basil leaves
- Pair with a simple green salad