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Pesto Zucchini Noodles with Grilled Chicken

4 servings


• ½ cup chopped fresh basil
• 2 cups grape tomatoes, halved
• 1½ lbs. grilled boneless skinless chicken breast, cubed or cut into strips
• ½ cup parmesan cheese, divided
• ½ tsp crushed red pepper flakes (optional)
• ⅓ oz. pine nuts
• ⅓ cup reduced-fat Italian salad dressing
• 4 cups zucchini "noodles"


1. To make pesto, combine the salad dressing, basil, 2 tablespoons parmesan cheese, and pine nuts in a food processor. Blend until smooth.

2. In a lightly greased skillet over medium heat, cook zucchini noodles until just tender about 3 to 5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat.

3. Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.



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