Being a HUGE basil fan, it’s no surprise that one of my favorite sauces is basil pesto. I was inspired to cook up this Pesto Chicken and Zoodles because there have been some heavier foods around and I really needed something lighter.
This dish uses my Low-Fat Pesto recipe. It’s one of those dishes where you think it’s going to be blah because of how healthy it is for you. There’s no blah here.
The juicy, baked chicken pairs so well with the al dente zoodles to get that contrast of textures. It really makes the dish.
Don’t worry, there’s a foolproof way to get these textures each and every time. For the chicken, invest in a digital thermometer. You want to remove the chicken from the oven when the internal temperature is 160 degrees. Let the chicken rest on the stovetop after you take it out for 5-10 minutes and it will finish cooking to 165 degrees and be perfectly done.
For the zoodles, I’ve found that if you cook them very briefly in whatever sauce you or pan your protein cooked in, they can absorb the flavor and quickly heat up. Just be sure they are at room temperature when you add them in. If you were to cook them first in boiling water like you would for pasta, they become too saturated. Zucchini contains a lot of water and boiling them first just adds more and will make your sauce watery.
If you check out my recipe for Zoodles in Meat Sauce, you’ll see that I did the same thing there and added them right to the sauce.
Zoodles are a great alternative to pasta. They are extremely healthy for you and the less you cook them, the more nutrients you will get. Give ‘em a try raw...you can eat them on their own or maybe dipped in a Greek yogurt dressing.
Dive in to this recipe for Pesto Chicken and Zoodles, you're gonna love it!
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