Chicken pesto zucchini noodles
Yields: 2 adult-sized servings
Chicken pesto zucchini noodles
  • 1 tablespoon olive oil
  • 1lb boneless skinless chicken breast, chopped into bite-sized pieces
  • ⅓ cup homemade pesto (recipe below), plus more to taste
  • 3 medium to large zucchini
  • 1-2 cups cherry tomatoes, quartered
  • Pepper, to taste
Homemade pesto (makes 1 cup)
  • 4 ounces fresh basil leaves (about 2-1/2 cups, packed)
  • ¼ cup pine nuts
  • ½ cup freshly grated parmesan cheese
  • 4 cloves garlic
  • 3 tablespoons olive oil
Chicken pesto zucchini noodles
  1. Prepare the zucchini noodles: slice off the very top and bottom of the zucchini and then slice it in half cross-wise (so you have two short cylindrical zucchini. Run the zucchini through the spiralizer with the small noodle blade, cutting the noodles every 12-15 inches. Here is a zucchini noodle cutting guide with pictures of the process.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped chicken breast and one tablespoon of pesto. Sauté until the chicken is cooked through. Transfer to a plate and cover.
  3. Add the zucchini noodles, cherry tomatoes, and rest of the pesto to the pan and sauté for 1-2 minutes until the zucchini noodles just begin to cook (you want them to still have substance and not be too soggy).
  4. Season to taste with pepper.
  5. Toss the zucchini noodles with the cooked chicken and serve.
Homemade pesto
  1. Add the basil, pine nuts, parmesan cheese, and garlic to the food processor. Pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil and mix until fully incorporated and smooth.
  3. Store any leftover pesto with a small drizzle of olive oil on top in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Recipe by Snixy Kitchen at