Zucchini Noodles with Pesto & Chicken

• portionen: 4 servings
• gesamtzeit: 40 minutes

Zutaten

4 medium-large zucchini (about 2 pounds), trimmed

¾ teaspoon salt, divided

2 cups packed fresh basil leaves

¼ cup pine nuts, toasted

¼ cup grated Parmesan cheese

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

2 tablespoons lemon juice

1 large clove garlic, quartered

½ teaspoon ground pepper

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Anweisungen

Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.

Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.

Nährwertangaben

• Kalorien: 430 kcal
• Gesamtfett: 32 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 67 mg
• Natrium: 598 mg
• Gesamtkohlenhydrate: 9 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 29 g