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Chicken Pesto Sauce Zucchini Pasta

Name: Chicken Pesto Sauce Zucchini Pasta
Total time: 35 min
Yield: 4 servings
Ingredients: 2 piece medium zucchini; 300 gram chicken breast; 10 piece cherry tomatoes; 2 clove garlic; 3 tablespoon pesto sauce; 3 tablespoon olive oil; 1 dessert spoon salt; 0.5 teaspoon black pepper

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece medium zucchini
300 gram chicken breast
10 piece cherry tomatoes
2 clove garlic
3 tablespoon pesto sauce
3 tablespoon olive oil
1 dessert spoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Wash the zucchinis thoroughly with plenty of water. Using a spiralizer or a vegetable peeler, slice the zucchinis into thin longitudinal strips to form spaghetti-like noodles.

To prevent the sliced zucchini strips from becoming watery while cooking, sprinkle 0.5 dessert spoon of salt over them and place them in a colander. Let them sit like this for approximately 15 minutes to drain excess water. At the end of the time, gently squeeze the zucchinis with your hands to completely remove the remaining excess water.

Preheat the oven to 180 degrees and heat. Cut the cherry tomatoes in half and prepare the peeled garlic into thin slices. Drizzle 1 tablespoon of olive oil and a pinch of salt over the tomatoes and garlic placed on a baking tray, and cook in the oven for approximately 15 minutes until they are lightly roasted and caramelized.

Dice the chicken breast into bite-sized cubes. Add the remaining 2 tablespoons of olive oil to a wide and deep pan and heat over medium heat. Add the diced chicken meat to the pan and sauté until it releases its juices, absorbs them, and takes on a light golden color. Season the cooked chicken with salt and black pepper.

Add the squeezed zucchini strips to the sautéed chicken. Taking care not to mash the zucchinis, sauté by stirring constantly for approximately 2-3 minutes over high heat until they are just slightly softened.

Finally, just before removing the pan from the stove, add the pesto sauce and the cherry tomatoes and garlic that you caramelized in the oven to the pan. Gently mix all the ingredients and serve hot on serving plates.

Chef's Tips

Do not cover the pan during the sautéing stage of the zucchini; if the lid is closed, the resulting steam will cause the zucchini to become watery and mushy.
Do not keep the dish on the stove for a long time after adding the pesto sauce; it is enough to blend it with the heat to keep the sauce green and preserve its aroma.

Alternative & Optional Ingredients

You can prepare the recipe as a seafood dish by using the same amount of cleaned grilled shrimp instead of chicken breast.
Instead of pesto sauce, you can also choose a simple red sauce with grated tomatoes and fresh garlic.

Gourmet Recommendations

You can sprinkle grated parmesan or old kashar cheese over the dish before serving.
To enrich the presentation plate, you can add lightly roasted pine nuts on top and serve by garnishing with fresh basil leaves.

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Nutrition Facts

Per Serving

Calories299 kcal

Protein25 g

Carbohydrates6 g

Fat19 g

Fiber 2 g

Sugar 4 g

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