Zucchini noodles are all the rage and a low carb way of enjoying pasta.  If you have a spiralizer you can easily make your own “zoodles” but if you don’t have a spiralizer you can find pre-spiraled noodles at your local Festival Foods.  I think zoodles are a light yet delicious substitution for traditional pasta noodles.  They will fill you up but without the heavy, overly-full feeling, if that makes sense.

My new favorite recipe is Zucchini Noodles with Pesto Chicken.  It’s super easy to make and only takes a few ingredients!

The recipe can be found here.

Start by marinating the chicken.  Place the chicken in a Ziploc bag with some pesto, salt, and pepper.  Shake to combine and place in the fridge for 30 minutes.  I think this is the best method if you are going to grill or sauté the chicken.  I prefer to bake the chicken, but this method requires a bit more time.  If you do bake, place the chicken in a baking dish.  Then smother the top with pesto and sprinkle with salt and pepper.  Cover with foil and place in the fridge for 30 minutes.

Preheat the oven to 350 degrees and bake the chicken for about 40-50 minutes, or until completely cooked through.  Otherwise head a skillet over medium heat and cook on each side for about 5-7 minutes, or until completely cooked through.

Transfer to a cutting board and let sit for 5 minutes.  Then slice into strips.

I purchased store-bough zucchini noodles.  If you can’t find them in stock or would prefer to spiral your own, do so at this time.

Heat another skillet over medium heat.  Add the spiraled zucchini and heat through, about 2-3 minutes.  Don’t overcook or they’ll start to get mushy.

Remove from heat and divide into 2 bowls.  Top with the sliced chicken, more pesto, and parmesan cheese.  Enjoy!

The chicken is tender and moist, the noodles are cooked to perfection, and the combination of pesto and parmesan makes for the perfect sauce.  I hope you enjoy this recipe as much as I do!

The recipe can be found here.

Happy Cooking!

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