Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini noodles with pesto chicken and garlic alfredo sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have zucchini noodles with pesto chicken and garlic alfredo sauce using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Prepare 2 stems of kale (use just the leaves)
- Take 2 leaves fresh cilantro
- Take 1/8 cup sunflower seeds
- Get 1/2 Tbs minced garlic
- Take 1 Tbs Salt
- Take 1 Tbs Black Pepper
- Get 2 Zucchini (spiralized)
- Get 1 cup grated parmesan cheese
- Take 1 Tbs extra virgin olive oil
- Make ready 6 chicken strips or 3 pc boneless breast
- Get 1/2 jar garlic alfredo sauce
This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty–as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal. Instead of salting and warming the noodles, you can bake them.
Steps to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Making the Pesto: - - •Add the leaves of kale, chopped if desired, into the blender or food processor. Add cilantro, 1/3 cup of parmesan cheese, pinch of salt, pinch of pepper, and 1/4 Tbs of minced garlic. Blend on low, it should still be coarse. - - •Add 1/8 cup Sunflower seeds, continue to blend. - - • Add 2/3 Tbs extra virgin olive oil periodically as it blends completely.(The last 1/3 Tbs is for the pan.)
- Chop chicken into cubes. - - • Add 1/3 Tbs of olive oil to the pan on medium heat. - - •Add the rest of your minced garlic to pan and simmer for 1 minute. - - •Add pesto, chicken and cook through. - - •Add salt and pepper to taste. - - • After the pesto chicken is cooked, set aside.
- Peal the 2 Zucchini or dont, and spiralize it. - - • 1/4 Tbs of minced garlic to medium heated pan and simmer for a few minutes. - - • Add Zucchini noodles and cooked chicken to medium heated pan with garlic and cook for 3 minutes. - - • Add 1/2 jar of garlic alfredo sauce to Zucchini noodles and simmer for 3 minutes. - - • Add 1/3 cup of parmesan cheese. Toss noodles and chicken. - - • Salt and pepper to taste - - • Total cook time for noodles in sauce should be 5-7 minutes total.
- Finish dish with the rest of parmesan cheese. Plate and enjoy!
Tips for Making Chicken Alfredo with Zucchini Noodles Make low-carb zucchini noodles, aka zoodles, with a spiralizer! The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and pepper in a bowl. Remove chicken from skillet and set aside. Return the skillet to heat and stir in.
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