Creamy Pesto Chicken with Zucchini Noodles

Creamy Pesto Chicken with Zucchini Noodles

Perfect for a weeknight dinner when you want to relax.

Creamy pesto parmesan chicken is flavor-packed, healthy and low-carb thanks to zucchini noodles. Super easy to make and ready in 30 minutes, this dinner is guaranteed to become your new favorite. Perfect for a weeknight when you want to relax and enjoy a good time!

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Ingredients list for the pesto chicken with zucchini noodles

  • 1 lb (450g) bone-in chicken thighs, skin removed
  • Salt and fresh ground pepper, to taste
  • 2 tablespoons basil pesto
  • 2 tablespoons extra virgin olive oil
  • 2 zucchini, julienned or spiralized
  • Freshly shaved parmesan, for garnish, optional
  • Chili pepper flakes, optional
  • oz
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The sauce

  • 1 tablespoon all-purpose flour
  • 2 garlic cloves, minced
  • 1 tablespoon basil pesto
  • 1 cup (250ml) milk
  • 1 bouillon cube
  • Salt and fresh ground pepper, to taste

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Directions

1. Season chicken thighs with salt and pepper and rub with 2 tablespoons basil pesto.

2. Heat olive oil in a large skillet over medium heat. Add chicken to the skillet and cook for 5 minutes on each side, or until cooked through.

3. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and pepper in a bowl. Whisk until combined and set aside.

4. Remove chicken from skillet and set aside. Return the skillet to heat and stir in the zucchini noodles. Add a little more olive oil to the skillet if necessary. Cook the zucchini over medium-high heat for about 1 minute, or until just beginning to soften.

5. Add the prepared sauce to the skillet and bring to a boil. Place the chicken back in the skillet and cook for 2 to 3 minutes, until heated through. Garnish with parmesan, pepper, chili pepper and serve immediately. Enjoy!

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