ALMOND PESTO ZOODLES WITH CHICKEN + CHERRY TOMATOES

Happy Friday!

Today I’m sharing a super simple summer recipe that I’m kind of obsessed with. I mean let’s be honest, I’m kind of obsessed with anything involving homemade pesto, but hey, that’s beside the point here.

This is a total “backyard-garden-to-table” meal, because most all of the ingredients came straight from home. Seriously! The basil for the pesto, the cherry tomatoes. SO. MUCH. FRESHNESS, you guys.

If you haven’t jumped on the spiralizing train yet, you should absolutely get on board. (Like, yesterday). The spiralizer is one of my favorite kitchen tools and it always has a way of making me get more creative with my meals, which I love, (seeing as though I’ve been eating a steady diet of smoothies for dinner for the past month).

This recipe makes for a nice and light summertime dinner, and definitely doesn’t suck with a little glass of vino, too 😉  Happy weekend!

ALMOND PESTO ZOODLES WITH CHICKEN AND CHERRY TOMATOES

Yields: 4 servings

  • For the Almond Pesto
  • 4 cups fresh basil, lightly packed
  • 1 clove garlic, minced
  • 1/4 cup almonds
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • For the Chicken and Zucchini Noodles
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 4, 3-4oz chicken breasts
  • salt and pepper to taste
  • 3 small zucchinis, spiralized into spaghetti-like noodles
  • 1 1/2 cups cherry tomatoes, halved

First, make the pesto by combining all of the ingredients in a food processor or high speed blender and mixing until smooth (you may need to scrape down the sides of the bowl occasionally during the process). Set aside.

In a large skillet, heat the olive oil and garlic over medium heat.

Add in the chicken and sprinkle with salt and pepper, then cook for 3-4 minutes on each side, or until each piece is completely cooked through. Remove the chicken from the skillet, cover with foil, and set aside.

Add the zucchini noodles to the same skillet and sauté for 1-2 minutes, then add the tomatoes. Continue to cook until the noodles are al dente, about 3-4 minutes, then remove the skillet from heat.

Stir in the pesto and toss to evenly coat the noodles. Serve with chicken.

  • Preparation time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes

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