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!

Honestly Fitness
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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; 49.4 g total fat; 50 mg cholesterol; 518 mg sodium. 21.5 g carbohydrates; 26.8 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2017
I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious! Read More
(7)
23 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2017
I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious! Read More
(7)
Rating: 5 stars
04/10/2017
I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious! Read More
(7)
Rating: 5 stars
09/07/2016
My family LOVED this meal!!!!! I used "Prego Basil Pesto" and it was DELICIOUS!!!! We will definitely make this meal again!!!! Read More
(4)
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Rating: 4 stars
06/16/2016
Excellent! I left my zucchini a bit crunchy. I also used cashew pesto and added some extra cashews on top. This is certainly a quick and easy dinner that will keep the family happy. Thank you for the recipe. Read More
(1)
Rating: 5 stars
06/13/2017
I made it with some adjustments/substitutions because I have Mast Cell Activation Disorder and have to follow a low-histamine autoimmune protocol diet. It was still VERY GOOD and satisfied a desire for something creamy and cheesy even though I made it without dairy except for grass-fed Kerrygold butter (the best kind of butter and is a healthy fat). Even my husband and friend -- who have no dietary restrictions -- liked it. We were impressed that the zoodles retained their al dente texture even with re-heating as leftovers. I only had 1.5 lb package of chicken breast and four organic zucchini and that ratio was waaaay too much protein. I bought 6 more zucchini the next day and that ratio was perfect. So 10 zucchini to 1.5 lbs chicken breast... means that I used almost double what the recipe called for. Oh wait it doesn't say 1 lb chicken breast. It says 1 chicken breast. Then I guess I used a similar ratio. That's confusing and in my opinion the recipe should include more exact measurements since chicken breasts come in all sizes. I always buy organic zucchini because zucchini are on the EWG's dirty dozen list for produce meaning they retain a large amount of pesticide residues so organic is best for health. I made my own pesto (EVOO garlic basil parsley walnuts and macadamia nuts S P) and used the whole batch. For the second batch of zoodles I added a bunch of salt and let them sit for 30 minutes to sweat out extra liquid. Then rinsed and dried them in a sal Read More
(1)
Rating: 5 stars
09/15/2018
I love Zoodles and this is a new recipe for me. The avocado with pesto was a pleasant change I used Morningstar vegetarian meatless chick n strips in place of the chicken and it was very tasty. I could have used another zucchini it was delicious but a bit rich. Read More
(1)
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Rating: 4 stars
05/12/2018
My avocado had gone bad so I substituted some guacamole in my freezer. It added a little zip. Read More
(1)
Rating: 5 stars
09/14/2017
Super quick and easy recipe! I used Costco basil pesto garlic salt (instead of regular salt) and added toasted pine nuts to finish. As other suggested I also cooked the zucchini just enough to keep it a little crunchy. Delicious! A big hit with our teenagers. Read More
Rating: 5 stars
05/18/2016
This is such a great quick and easy dinner with a lot of flavor! I steamed the zoodles and turned out really well! Read More
Rating: 5 stars
06/04/2018
I omitted the chicken to move this to a side dish. I also used 2 avocados to make it creamier along with extra homemade pesto for a saucier dish. I left the zucchini long which next time I will cut the lengths in half out of the spriralizer to make more individual servings. It turned out great. We will definitely make this again. Read More