Pesto Zucchini Noodles with Chicken

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week.  Your whole family will love it!

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week

This healthy Pesto Zucchini Noodles with Chicken is a light and easy dish to make when the weather is warm and the zucchini are in season. 

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week

I’ve made this dish several times over the past few weeks, trying to eek out the last of the summer zucchini before the season is totally behind us.  Where in the world did summer go?  For one, I am totally and completely enamored with this dish.  Besides being fresh, healthy and delicious, it’s so dang easy to make – especially if I use these Pesto Ice Cubes.

To make this recipe, you’re going to need either an Inspiralizer, mandoline or a juilenne peeler.  I’ve used a julienne peeler before, but you don’t get the long strands of noodles like you do with an Inspiralizer.  I recommend using an Inspiralizer if you have one, and if you don’t – they’re not terribly expensive on Amazon.   I give the noodles a quick blanching then set them aside while I prep everything else.  This scrumptious ensemble of chicken, zucchini noodles, pan-roasted tomatoes (love) and kalamata olives  is tossed in a basil pesto.  I can’t live without pesto!  I either keep a glass jar of fresh pesto stored in my fridge or I’ll have frozen pesto cubes tucked away in my freezer.  The frozen pesto cubes are great to hae on hand for easy meals like these.

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week

Even though I’m bummed that summer went by so quickly, I do love going down to the beach this time of year.  Everyone has gone back to their busy schedules with school and sports, and there’s not a soul in sight.  It’s like you have the entire beach all to yourself.  Tonight I took a walk down near the water and just watched the waves crash on the shore.  There is nothing better than the smell of ocean spray – the sound of the seagulls, and the peace that comes from a walk on the beach.

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week

This Pesto Zucchini Noodles with Chicken make great leftovers for lunch the next day.  If you have any leftovers that is.

If you like this recipe, you might also like these other easy dinner recipes 

This delicious Pesto Zucchini Noodles with Chicken and pan-roasted tomatoes is a quick and easy chicken dinner you can make any night of the week
Yield: 4 servings

Pesto Zucchini Noodles with Chicken

Cook Time 40 minutes
Total Time 40 minutes

This healthy Pesto Zucchini Noodles with Chicken is a light and easy dish to make when the weather is warm and the zucchini are in season.

Ingredients

For the Pesto Basil

  • 2 cups packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil, add more for desired consistency

For the Pesto Zucchini Noodles with Chicken

  • 2 medium-large zucchini, rinsed and ends trimmed
  • 2 medium-large yellow squash, rinsed and ends trimmed
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup heirloom cherry tomatoes, sliced in half lenghtwise
  • 1/4 cup kalamata olives
  • 1/2 cup pesto
  • Parmesan cheese, grated to garnish

Instructions

For the Basil Pesto

  1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.

For the Pesto Zucchini Noodles with Chicken

  1. Bring a pot of water to a low simmer.
  2. Using an Inspiralizer, cut the zucchini and yellow squash lengthwise into long, thin strands.
  3. If the noodles are too long to manage, cut them in half.
  4. Add the noodles in batches to the simmering water and blanch the noodles for just 2-3 minutes.
  5. Strain the noodles and transfer to a large bowl and stir in 3-4 tablespoons of the pesto.
  6.   Heat 2 tablespoons of the olive oil in a large skillet.
  7. Add the sliced tomatoes and cook for over medium-low heat for about 1-2 minutes or until they begin to soften.
  8. Remove from pan and set aside.
  9. Heat 2 more tablespoons oil in the same pan over medium-high heat. Add chicken in one layer. Cook, stirring, until cooked through, about 5 minutes.
  10. Add the chicken to the zucchini noodles and toss.
  11. Add the pan-roasted tomatoes and kalamata olives to the zucchini noodles and toss.
  12. Add more pesto to taste and gently toss. 
  13. Serve with additional parmesan cheese.

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