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Chicken Pesto And Zucchini “Pasta”

by Matthew Johnson • featured in Low-Carb Zucchini "Pasta" 4 Ways

Under 30 min

Inspired by reciperunner.com

Under 30 min

Ingredients

for 4 servings

  • 4 cups
    fresh basil (160 g)
  • 1 cup
    grated parmesan cheese (110 g)
  • ½ cup
    pine nuts (65 g)
  • 2 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • ½ cup
    olive oil (120 mL)
  • oil
  • 3 zucchinis
  • 1 cup
    cherry tomato (200 g)
  • 2 boneless, skinless chicken breasts, chopped

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Preparation

  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!
 

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