Zucchini noodles (“zoodles”) are a great low-calorie alternative to traditional pasta. They’re loaded with vitamins, naturally gluten-free, and perhaps best of all, won’t cause the classic “food coma” one gets after indulging in a plate of pasta. Basil pesto brings the flavors of a classic pasta to this Pesto Zucchini Noodles with Chicken recipe. Cooked chicken breast is suggested as the source of protein, but you could substitute any other meat you have on hand (for example, cooked shrimp would pair well).
The best way to make this zucchini noodles recipe at home is with a spiralizer, which allows you to crank out “noodles” in seconds. And there’s no need to stop at zucchini noodles. You can experiment with different veggies – like carrots, beets, sweet potatoes – to see what you like best. Otherwise, if you want to give it a go without a spiralizer, use a vegetable peeler and then slice into noodle-like strands.
Pesto Zucchini Noodles with Chicken
This savory Zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.
- 1 tsp. olive oil
- ½ medium red onion chopped
- 2 cloves garlic finely chopped
- 1 cup sliced mushrooms
- 4 fresh basil leaves finely chopped
- 2 medium zucchini
- 1 Tbsp. basil pesto sauce
- 6 oz. cooked chicken breast boneless, skinless, sliced, warm
Heat oil in medium saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.
Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.
Add pesto; mix well.
Evenly divide zucchini mixture between two serving plates; evenly top with chicken.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Recipe by Amanda Meixner