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Zucchini Noodles with Pesto
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Prep Time:
30 minutes
Total Time:
1 hour
Delight in this vibrant and wholesome summer dish, suitable for all diets.
Ingredients:
  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/4 cup pine nuts, toasted
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 3 cups fresh basil leaves
  • 1/4 cup olive oil
  • 6 medium zucchini
  • 2 tablespoons lemon juice
Instructions:
  • Preheat oven to 325°F. Coat chicken breasts in 1 tablespoon of olive oil, pepper, and 3/4 teaspoon salt in a large bowl. Heat an ovenproof skillet over medium-high heat until hot. Brown chicken breasts on one side for 3 to 5 minutes. Flip the breasts and transfer the skillet to the oven right away.
  • Bake until chicken juices run clear when thickest part is cut (at least 165°F), about 20 to 35 minutes.
  • In a food processor or blender, combine pine nuts, garlic, and 1/4 teaspoon salt until mixed. Add basil and pulse to chop. Scrape down the sides, then slowly pour in 1/4 cup olive oil while processing until well combined. Set aside.
  • Trim off the ends of the zucchini. Peel all four sides of the zucchini into long strips resembling pappardelle pasta, discarding the seedy core when you reach it.
  • Take the chicken out of the oven and place it on a plate. Evenly drizzle lemon juice over the chicken and let it rest, covered with foil, for 5 minutes.
  • Carefully place the pan with juices on high heat, watching out for the hot handle, and bring to a boil. Add zucchini and cook for 4 to 5 minutes until all liquid evaporates. Remove from heat and add pesto from the food processor, tossing to coat.

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