Keto Chicken Pesto and Zucchini Pasta

Make 'noodles' out of zucchini for one-of-a-kind Pesto Zoodles. This smart pasta alternative is keto, low carb and super-food rich which helps get more nutrients into your diet.

Course Dinner

Cuisine Keto, Low Carb

Keyword chicken pesto and zucchini pasta

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 595kcal

Author Rayane Chehab, MS, RDN

Ingredients

For the Pesto Sauce Cream

½ cup parmesan cheese
¼ cup pine nuts
1 cup basil leaves fresh
1 clove garlic
¼ cup olive oil
¼ cup sour cream
1 tbsp lemon juice

For the Pasta

3 zucchini large
½ cup basil leaves fresh
1 cup parmesan cheese
½ cup tomato
2 tbsps lemon juice
1/3 cup olive oil
1 cup chicken breast
½ cup bell pepper green
2 cloves garlic
1/2 tsp paprika

US Customary - Metric

Instructions

Prepare the pesto sauce by washing the basil leaves, cutting off the stems, and putting them with the other ingredients in a food processor or blender. Blend until you get a homogeneous paste.
Wash the zucchini and dry very well. Using a sharp vegetable peeler, make “linguine noodles” with the zucchini until you reach the seeds. Discard stems and seeds.
Place the noodles in a bowl and sprinkle with salt. Let stand for half an hour so that the zucchini loses its excess water. Gently squeeze the zucchini to drain excess water.
Cut the remaining basil, green bell pepper and tomato.
Meanwhile, cut the chicken breast into small pieces, and season with salt, pepper and garlic. Put a nonstick skillet on medium high heat, drizzle with oil and brown the chicken on all sides.
Add the paprika and cook for three more minutes. Finally, add the pesto and the zucchini linguine.
Gently stir all ingredients. Serve hot with a little olive oil and topping with Parmesan cheese.

Nutrition