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Chicken pesto with zoodles and tomatoes
Indulge in a flavorful and healthy dish with our Chicken Pesto with Zoodles and Tomatoes recipe. Tender chicken breast, tossed with vibrant zucchini noodles, cherry tomatoes, and a delicious pesto sauce, creates a light yet satisfying meal that will tantalize your taste buds. It's a perfect choice for a quick and nutritious dinner.
Serve the Chicken Pesto with Zoodles and Tomatoes immediately for the best taste and texture.
Consider sprinkling some grated Parmesan cheese on top for added flavor.
Pair it with a side salad or some crusty bread to make it a complete meal.
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic, minced
1/4 cup pesto
4 zucchinis, spiralized into noodles
2 cups cherry tomatoes, halved
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside to rest.
In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, or until they are tender-crisp. Stir occasionally to ensure even cooking.
While the zoodles are cooking, you can slice the cooked chicken breasts into thin strips.
Add the halved cherry tomatoes to the skillet with the zucchini noodles and cook for an additional 1-2 minutes until the tomatoes are slightly softened.
Stir in the pesto sauce and mix well until the zoodles and tomatoes are evenly coated.
Finally, add the sliced chicken back to the skillet and toss gently to combine everything together. Cook for another minute to warm up the chicken.
Remove from heat and transfer the chicken pesto with zoodles and tomatoes to a serving plate.
You can garnish with additional Parmesan cheese or fresh basil leaves if desired.
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