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.


40 mins


40 mins




  • 4 medium-large zucchini (about 2 pounds), trimmed
  • ¾ teaspoon salt, divided
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1 large clove garlic, quartered
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces


    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

Nutrition Facts

Serving Size: 1 1/3 cups Per Serving: 430 calories; protein 28.6g; carbohydrates 9.4g; dietary fiber 2.5g; sugars 4.9g; fat 31.6g; saturated fat 5.1g; cholesterol 66.9mg; vitamin a iu 1579IU; vitamin c 42.2mg; folate 69.2mcg; calcium 127.3mg; iron 2.7mg; magnesium 94.3mg; potassium 836.9mg; sodium 597.7mg; thiamin 0.2mg. Exchanges:

4 fat, 3 1/2 lean protein, 1 1/2 vegetable, 1/2 medium-fat protein


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