Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, zucchini noodles with pesto chicken and garlic alfredo sauce. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce instructions. Making the Pesto: •Add the leaves of kale, chopped if desired, into the blender or food processor. Blend on low, it should still be coarse.
Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have zucchini noodles with pesto chicken and garlic alfredo sauce using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Take 2 stems of kale (use just the leaves)
- Take 2 leaves fresh cilantro
- Take 1/8 cup sunflower seeds
- Get 1/2 Tbs minced garlic
- Make ready 1 Tbs Salt
- Prepare 1 Tbs Black Pepper
- Get 2 Zucchini (spiralized)
- Prepare 1 cup grated parmesan cheese
- Get 1 Tbs extra virgin olive oil
- Prepare 6 chicken strips or 3 pc boneless breast
- Make ready 1/2 jar garlic alfredo sauce
It's creamy garlic alfredo chicken and low carb zucchini noodles combined into one awesome bite. Read all about our favorite zucchini noodle spiralizer tools here. Creamy Garlic Alfredo Chicken Zucchini Noodles. Everyone loves a good creamy garlic alfredo sauce, but sure, it's decadent and sometimes we want to eat it more often!
Steps to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Making the Pesto: - - •Add the leaves of kale, chopped if desired, into the blender or food processor. Add cilantro, 1/3 cup of parmesan cheese, pinch of salt, pinch of pepper, and 1/4 Tbs of minced garlic. Blend on low, it should still be coarse. - - •Add 1/8 cup Sunflower seeds, continue to blend. - - • Add 2/3 Tbs extra virgin olive oil periodically as it blends completely.(The last 1/3 Tbs is for the pan.)
- Chop chicken into cubes. - - • Add 1/3 Tbs of olive oil to the pan on medium heat. - - •Add the rest of your minced garlic to pan and simmer for 1 minute. - - •Add pesto, chicken and cook through. - - •Add salt and pepper to taste. - - • After the pesto chicken is cooked, set aside.
- Peal the 2 Zucchini or dont, and spiralize it. - - • 1/4 Tbs of minced garlic to medium heated pan and simmer for a few minutes. - - • Add Zucchini noodles and cooked chicken to medium heated pan with garlic and cook for 3 minutes. - - • Add 1/2 jar of garlic alfredo sauce to Zucchini noodles and simmer for 3 minutes. - - • Add 1/3 cup of parmesan cheese. Toss noodles and chicken. - - • Salt and pepper to taste - - • Total cook time for noodles in sauce should be 5-7 minutes total.
- Finish dish with the rest of parmesan cheese. Plate and enjoy!
Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through. Make low-carb zucchini noodles, aka zoodles, with a spiralizer!
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