spiralizing recipes - chicken pesto pasta

chicken pesto pasta

This meal is an “almost-homemade” entrée you can throw together in minutes.

Details

Servings

4 servings

Prep time

35 minutes

Calories

458

Sodium

178 mg

Dietary fiber

5.0 g

Total fat

33.3 g

Total carbs

15.7 g

Protein

26.9 g

Ingredients

  • 2 large zucchinis

  • 1 large carrot

  • 2 cups shredded, cooked chicken

  • 2 garlic cloves, minced

  • 1 Tbsp. grated ginger

  • 2 Tbsp. white wine

  • ½ yellow onion, sliced thinly

  • ¼ cup toasted sliced almonds

  • 2 Tbsp. olive oil

  • ¼ cup pre-made pesto sauce

  • 1 cup coconut milk

Directions

  • Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  • Heat the olive oil in a medium skillet, then cook the garlic until it begins to brown. Remove and drain on paper towels.
  • Add the onion and ginger to the same still-hot skillet and cook for 3-4 minutes, until the onion turns translucent.
  • Add the chicken pieces and sauté until they’re lightly brown. (They’re already cooked, so don’t keep them on the heat too long.)
  • Combine the pesto, wine, and coconut milk and pour over the chicken.
  • Reduce heat and simmer for 10 minutes, stirring constantly.
  • Serve the sauce over the “pasta” and top with the fried garlic, sliced almonds, and fresh, chopped basil.

3 Comments

  1. Pingback: Guest post by J.S Amie – Introduction to Spiralizing (includes recipe) | www.fitandgluten-free.com

  2. Pingback: Guest post by J.S Amie – Introduction to Spiralizing (includes recipe) | Fit Gluten Free

  3. Pingback: Guest post by J.S Amie - Introduction to Spiralizing (includes recipe) - Fit Gluten Free

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