Update: I’m so excited to announce that this week I’ll be guest posting over on the Whole30 Instagram and Facebook page! With this pesto chicken zoodles recipe being one of my most popular recipes, I decided it was time for new pictures and a boost to the front of my website! The images may be updated, but this pesto chicken zoodles recipes is the same delicious recipe that many of you already know and love! Enjoy!
Before I changed my diet, one of my go to dishes I’d often make for dinner was pesto chicken pasta. It was one of our favorite meals that was super easy and super fast. I used to buy store bought pesto sauce, but now I make my own, which I enjoy so much more! Not only does it have so much more flavor, but also you’ll have no ingredients to check! Those of you who have been following me on here for a while know that I lovvvvve zoodles! Zoodles are a really great way to get an extra veggie in without even realizing it! I’ve gotta say, this pasta recipe tastes even better than the original, I really love it! It makes great leftovers, and tastes awesome even when eaten cold, so I often make a double batch. I use and love the Paderno World Cuisine Spiralizer to make my noodles, but a simple julienne peeler would work as well! Hope you love my recipe for pesto chicken zoodles! Happy cooking!
Pesto Chicken Zoodles
For the Zoodles:
For the Pesto Sauce:
For the Remaining Ingredients:
- First up, let's get the moisture out of the zoodles! No one likes watery zucchini! It's totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don't become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
- Let's make the quick pesto! Add all of the pesto ingredients to food processor (or blender) and pulse until well combined. Set aside.
- Heat the coconut oil in a large pan over medium heat. Once the oil has melted, add the chicken to the pan. Sauté until the chicken is cooked through, about 5 minutes. Add the asparagus to the pan and sauté for 2-3 minutes, or until the asparagus starts to soften.
- While the asparagus is cooking, let's get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.
- Turn down the heat of the pan to medium-low, and add the zoodles to the pan. Stir well. Once the zoodles are warm, turn the heat off and add the pesto sauce, sun dried tomatoes, and pine nuts to the pan and stir until combined. Serve up and slurp up!
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