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Chicken and Pesto Zucchini Fettuccine with Tomatoes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • For the chicken and pasta:
  • 1 pound boneless chicken breast cubed
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1 cup cherry tomatoes halved
  • 5-6 medium zucchinis Blade B*
  • *This is specific to the Inspiralizer. If you don't have the Inspiralizer use a thicker noodle blade.
  • For the pesto:
  • 2 tablespoons pine nuts
  • 2 packed cups of basil
  • 2 tablespoons parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper to taste

Instructions

  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
  • While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
  • Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
  • Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind