Typical Tory, it’s Monday at lunch time and I’m just now trying to figure out what to make for dinner and what I am going to eat all week. I had really big plans to do this on Sunday, but got carried away with crafting Sunday Funday with my friend Macks. So as I’m spending my lunch break racking my brain for something easy and good to eat this week, I remember pesto! Pesto is one of the greatest things ever, it combines so many good things: basil, garlic, and cheese; what can I make with pesto that I haven’t done already? I finally decided to make zucchini noodles and cover them with pesto, I figured I could use some protein so I threw in some chicken, and the tomatoes just seemed like a natural addition. It turned out to be a tasty, easy to prepare weeknight meal, and of course I’m going to have it for lunch the next day too.
Here’s what I used. In hind sight, buying pesto would’ve been a better idea because I couldn’t be bothered to measure anything and ended up using too much oil, but hindsight is 20/20 as they say…
(If you don’t want to make pesto, you can get rid of the pine nuts, basil, Parmesan cheese, and garlic and substitute with a tub of store bought pesto)
I started by turning my zucchinis into ribbons with my magic veggie spiralizer
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I softened them a bit by sauteing them in a bit of olive oil and lemon juice, then put them back in their bowl.
Meanwhile I made my pesto, but because I sucked at it this time, I’m not going to show you what happened (it still tasted good but it wasn’t perfect, we’ll wait until I can get you a proven version). So we’ll skip ahead to cutting the chicken breasts into 1 inch chunks and cooking them in olive oil with some pepper and garlic salt as seasonings. When the chickens are almost done, throw in the tomatoes and let them cook until they’re soft.
Next I tossed the noodles in the pesto and then added the chicken and tomatoes on top. It’s just that easy.
- 1 medium zucchini
- 1 medium yelloq zucchini squash
- ½ pound chicken breast
- 1 cup cherry tomatoes
- ¼ cup pesto
- juice of ½ lemon
- salt and pepper
- garlic salt
- olive oil
- Use a vegetable spiralizer to make noodles out of the zucchini and yellow squash
- Saute the noodles in a small amount of olive oil and lemon juice, about 5 minutes
- Cut the chicken breast into 1 inch pieces, cook in 1 T olive oil, season with salt, pepper, and garlic salt
- Add the tomatoes when the chicken is almost done, cook until they are softened
- Toss the noodles with the pesto
- Add the chicken and tomatoes on top
[…] Earlier this fall Aj went to the grocery store to get somethings, I asked him to get a spaghetti squash while he was there, I ended up very disappointed that he fell into the typical ‘man doesn’t belong in a grocery store’ stereotype. He came home with 3-4 yellow zucchini squash instead. He thought that I meant we were just going to turn those into noodles, he had no idea that the magical spaghetti squash existed. I have to give him some credit though – we do use my magical spiralizer to make noodles out of zucchini squash – like in my pesto zucchini noodles. […]