Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, zucchini noodles with pesto chicken and garlic alfredo sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Zucchini Noodles with Pesto & Chicken. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes Maybe add some garlic salt but so easy. Ready so quick and very tasty.
Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have zucchini noodles with pesto chicken and garlic alfredo sauce using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Take 2 stems of kale (use just the leaves)
- Get 2 leaves fresh cilantro
- Prepare 1/8 cup sunflower seeds
- Make ready 1/2 Tbs minced garlic
- Prepare 1 Tbs Salt
- Take 1 Tbs Black Pepper
- Prepare 2 Zucchini (spiralized)
- Make ready 1 cup grated parmesan cheese
- Prepare 1 Tbs extra virgin olive oil
- Make ready 6 chicken strips or 3 pc boneless breast
- Take 1/2 jar garlic alfredo sauce
Quick and easy, sautéed zucchini noodles tossed with pesto, chicken and tomatoes. Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt. Zucchini noodles with basil pesto and garlic, cream, grilled chicken, mushrooms, tomato and parmesan. Lightened Up Chicken Alfredo gets a healthier make-over with zucchini noodles, a light Alfredo sauce, and plenty of herbs and spices.
Instructions to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Making the Pesto: - - •Add the leaves of kale, chopped if desired, into the blender or food processor. Add cilantro, 1/3 cup of parmesan cheese, pinch of salt, pinch of pepper, and 1/4 Tbs of minced garlic. Blend on low, it should still be coarse. - - •Add 1/8 cup Sunflower seeds, continue to blend. - - • Add 2/3 Tbs extra virgin olive oil periodically as it blends completely.(The last 1/3 Tbs is for the pan.)
- Chop chicken into cubes. - - • Add 1/3 Tbs of olive oil to the pan on medium heat. - - •Add the rest of your minced garlic to pan and simmer for 1 minute. - - •Add pesto, chicken and cook through. - - •Add salt and pepper to taste. - - • After the pesto chicken is cooked, set aside.
- Peal the 2 Zucchini or dont, and spiralize it. - - • 1/4 Tbs of minced garlic to medium heated pan and simmer for a few minutes. - - • Add Zucchini noodles and cooked chicken to medium heated pan with garlic and cook for 3 minutes. - - • Add 1/2 jar of garlic alfredo sauce to Zucchini noodles and simmer for 3 minutes. - - • Add 1/3 cup of parmesan cheese. Toss noodles and chicken. - - • Salt and pepper to taste - - • Total cook time for noodles in sauce should be 5-7 minutes total.
- Finish dish with the rest of parmesan cheese. Plate and enjoy!
Chicken Alfredo is always one of my favorite comfort food fixes. It always reminds me of when I worked as a Pastry Chef for an Italian restaurant in San Diego. I got everything from Target: Ingredients : •Veggie noodle co. Zucchini Noodles •Amy's Pesto Bread Rolls •Buitoni Pine nut vegan pesto sauce •Bertoli Basil. Zucchini turns into tasty "noodles" sautéed with garlic and topped with cheese.
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