Pesto Zucchini Noodles with Chicken

This recipe is from Keto Bowls by Pamela Ellgen

If you want simplicity, this instant classic has it. It takes just a handful of familiar ingredients and creates a colorful keto meal in minutes.

YIELD: 2 servings | PREP TIME: 10 minutes | COOK TIME: 5 minutes

4 medium zucchini, spiralized

sea salt

  • 1 tablespoon extra-virgin olive oil
  • 1 cup prepared pesto
  • 3 cups shredded or diced cooked chicken
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons grated Parmesan
  • ½ cup halved grape tomatoes
  • shredded basil, for garnish

1. Prepare the zucchini according to the instructions for Vegetable Noodles on page 103.

2. Heat a large skillet over medium-high heat. When it’s hot, add the olive oil.

3. Sauté the zucchini for 3 minutes, or until just heated through.

4. Reduce the heat to low and stir in the pesto and chicken. Cook until just heated through, about 1 minute.

5. Transfer the pasta to a serving dish. Top with the pine nuts, Parmesan, grape tomatoes, and basil.

NUTRITION PER SERVING

CALORIES: 594 TOTAL FAT: 46g PROTEIN: 35g CARBOHYDRATES: 13g FIBER: 3g NET CARBS: 10g