spiralizing recipes - chickem. veggie & pesto pasta

chicken, veggie & pesto pasta

This hearty version of Pasta Primavera gets an extra dimension from the presence of pesto.



4 servings

Prep time

40 minutes




314 mg

Dietary fiber

8.5 g

Total fat

23.1 g

Total carbs

23.1 g


52.9 g


    4 large zucchinis

    4 boneless, skinless chicken breasts  cut into 1-inch pieces

  • ½ cup fresh Parmesan cheese, shredded

  • ½ cup artichoke hearts, drained and quartered

  • 6 ounces asparagus, trimmed and cut into ½-inch pieces

  • 2/3 cup peas, fresh or frozen

  • 1 large garlic clove, chopped

  • 4 green onions, chopped

  • 2 Tbsp. pine nuts

  • 2 Tbsp. olive oil

  • 1/3 cup white wine

  • 1/8 tsp salt

  • ½ tsp lemon juice

  • ½ tsp lemon zest

  • 2 Tbsp. water

  • 1/4 tsp. black pepper


  • Make “pasta” strands from zucchini using your Veggetti cutter.
  • Boil “pasta” for 4-6 minutes or until soft. Drain, reserving the liquid, and set aside in a warm place.
  • Combine the pine nuts, garlic, salt, and 1 Tbsp. oil in a food processor or blender and process until completely smooth.
  • Add the chopped parsley, water, Parmesan cheese, and lemon zest to the mixture. Process until completely combined.
    Prepare the chicken:
  • Using a large skillet, brown the chicken pieces in the remaining tablespoon of olive oil. This will take about 5 minutes over medium heat. Remove cooked meat from the pan and set it aside.
  • Add the onion to the skillet and sauté over medium heat until the onion is translucent. Add the artichoke hearts and cook for another 3 minutes.
  • Add the wine to the vegetable mixture and cook for 2-3 minutes more, stirring occasionally.
  • Add the asparagus pieces and sauté until they are tender/crisp, about 2 minutes.
  • Stir in the “pasta,” 1 ½ cups of the reserved pasta water, the pesto sauce, the chicken pieces, and the peas. Cook over medium heat until the peas are tender, about 2 minutes.
  • Remove from heat and stir in the lemon juice before serving.

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