Use a spiralizer to create zucchini noodles. Drain on a paper towel-lined plate.
Recipe
Main Dish
Chicken Zoodle Pesto
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Description
If you don't have time to spiralize your own zucchini for this Chicken Zoodle Pesto, reach for Hy-Vee Short Cuts pre-spiralized zucchini instead!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium zucchinis | ||
| 1 ½ tbsp. Gustare Vita olive oil | ||
| 1 (8-oz.) pkg. sliced mushrooms | ||
| 1 c. cherry tomatoes, halved | ||
| ¾ c. Gustare Vita pesto | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 pinch(es) Hy-Vee crushed red pepper flakes | ||
| 2 c. Hy-Vee rotisserie chicken, shredded |
Things To Grab
- Spiralizer
- Paper towels
- Plate
- Large skillet
Directions
Heat olive oil in a large skillet over medium heat. Add mushrooms, tomatoes, and zoodles. Cook until softened, about 3 to 5 minutes.
Stir in pesto and season with salt, pepper, and red pepper flakes. Add shredded chicken and cook until warmed through.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 40mg
- Sodium: 680mg
- Total Carbohydrates: 8g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Paige Green, RD, LD