Pesto Zucchini Noodles with Chicken

Pesto Zucchini Noodles with Chicken

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.

This savory Zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.

This savory Zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.
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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.

Course Main Course
Cuisine Italian
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2 Servings
Calories 246 kcal
Author Beachbody

Ingredients

  • 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

Instructions

  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.

  5. 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.

  6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.

  7. Add pesto; mix well.

  8. Evenly divide zucchini mixture between two serving plates; evenly top with chicken.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Pesto Zucchini Noodles with Chicken
Amount Per Serving (1 serving)
Calories 246 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 172mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 7g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

This savory Zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.
P90X/P90X2 Portions
1 Fat
1 Protein
1 Vegetable

P90X3 Portions
1 Carb
2 Fat
1 Protein

Portion Fix Containers
1½ Green
1 Red
1½ tsp.

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Recipe by Amanda Meixner

This savory Zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.