Pesto Zucchini Noodles with Chicken

Zucchini noodles are all the rage with healthy eaters, and it’s no wonder why. They are ultra-low in calories and carbs, and they make a great stand-in for pasta. Sometimes called “zoodles,” zucchini noodles can be made with a vegetable peeler, a mandolin, or a Spiralizer, like we used for this recipe. Their pasta-like texture is a perfect base for all sorts of sauces and toppings and they don’t get soggy like pasta does, so they are great for meal prep. Cook them gently and they’ll stay al dente until you’re ready to eat them.

In this recipe, we topped them with pesto sauce, sautéed mushrooms with garlic, and tender slices of chicken breast. For those using the 21 Day Fix containers, this recipe is 1½ green, 1 red, and 1½ teaspoons.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings 2 Servings

Portion Fix Containers 1½ Green 1 Red 1½ tsp.

Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple.

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 spiralized (approx. 2 cups)

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

  6. Add pesto; mix well.

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

Tips:

A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to cut the zucchini in this recipe.

If you don’t have a spiralizer, 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.

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