Description
Discover how to make delicious Chicken Pesto Zucchini Noodles with this easy recipe. Learn how to create a healthy and flavorful meal in no time!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 lb (450 g) beef, cut in ½ in cubes
- 1 tablespoon (15 ml) minced garlic
- 1 lb (450 g) halved cherry tomatoes – about 4 cups
- ¼ cup (60 ml) finely chopped fresh basil
- 2 tablespoons (30 ml) finely chopped fresh parsley
- 1/4 teaspoon (1 ml) black pepper
- 1/4 teaspoon (1 ml) salt
- ½ cup (120 ml) Pesto sauce (made with beef or vegetable oil)
- 2 large zucchini, spiralized with water squeezed out – about 4 cups (960 ml)
Instructions
- In a large sauté pan or pot, warm up 1 tablespoon of olive oil on medium-high heat.
- Place the beef cubes in the pan and cook for 10-12 minutes, turning occasionally until all sides have a golden-brown color.
- As the beef cooks, halve the cherry tomatoes, spiralize the zucchini, and chop the garlic and herbs.
- After browning the beef, take it out of the pan and set it aside.
- Add the minced garlic to the pan. If it sticks, lightly coat the pan with olive oil. Sauté for about 1 minute until it’s aromatic.
- Mix in the cherry tomatoes, basil, parsley, black pepper, and salt. Cook for 5 minutes or until the tomatoes become soft.
- Once the tomatoes are softened, add the pesto and return the beef to the pan.
- With tongs, gently mix in the raw zucchini noodles, ensuring they’re well-coated with the tomato and pesto mixture. Cook for an additional 1-2 minutes over medium heat until the zucchini begins to tenderize.
- Serve hot. Optionally, you can sprinkle with Parmesan cheese if desired.
Notes
- Marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking for enhanced flavor.
- Use ground turkey or chicken instead of beef for a lighter option in the recipe.
- Blend cherry tomatoes for a smoother texture before adding to the dish.
