Zucchini Noodles with Pesto & Chicken

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

Directions

1. Using a spiral vegetable slicer, cut the zucchini lengthwise into long, thin strands. Chop occasionally to prevent overly long noodles. Place in a colander, toss with 1/4 teaspoon salt, and let drain for 15 to 30 minutes. Gently squeeze to remove excess liquid.
2. In a mini food processor, combine the basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper, and 1/4 teaspoon salt. Process until almost smooth.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.