Rating: 4.5 stars
27 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make zucchini noodles using a spiralizer.

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  • Mash avocado in a small bowl and mix in pesto until smooth.

  • Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.

  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Cook's Note:

Substitute cashew pesto for the pesto if preferred.

Nutrition Facts

609 calories; protein 26.8g; carbohydrates 21.5g; fat 49.4g; cholesterol 50.5mg; sodium 517.6mg. Full Nutrition
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