Pesto Zucchini Pasta with Mushrooms and Chicken
This pesto pasta is one of my absolute favorite dishes and a healthy, wholesome alternative to your typical pasta dish.
Ingredients
- 1.5 Lb Zucchini and Yellow Squash
- 0.75 Lb Chicken
- 8 Ounces Mixed Mushrooms
- 1 Cup Homemade or Store Bought Pesto (see notes)
- 1 Tb Fresh Minced Garlic
- 1/4 Tsp Cayenne (red pepper)
- 1 Tsp Salt
- Olive Oil
Instructions
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To prepare, wash and spiralize squash and zucchini, cut raw chicken into 1 inch cubes, and heat two skillets sprayed lightly with olive oil.
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Turn first skillet to high heat and add chicken. Season with 1/2 tsp salt, 1/2 tb garlic, and 1/8 tsp cayenne.
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Seer chicken for 1 minute then reduce to medium heat and stir occasionally until chicken is fully cooked, about 5 minutes.
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While chicken is cooking, add spiraled vegetables and mushrooms to second skillet on medium heat. Add remaining 1/2 tsp salt, 1/2 tb garlic, and 1/8 tsp cayenne. Stir occasionally until vegetables are tender.
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Heat 1 cup if pesto on the stove or in the microwave.
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Plate the spiraled veggies and mushrooms then top it off with the pesto and cooked chicken. Add additional salt and cayenne to taste. Enjoy!
Notes
- For the pesto I recommend my Healthy Basil Pesto Sauce or Bolani Basil Pesto (Wholefoods).
- I'd also recommend baby bella, portabella, cremini, trumpet, chanterelle, or oyster. They are all delicious!
Nutrition Facts (Per Serving)
- Calories: 210
- Fat: 3.5g
- Carbs: 13g
- Sugar: 9g
- Protein: 32g
