Recipe: Appetizing Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce

Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce. These creamy garlic zucchini noodles are the answer to satisfy your craving without all the calories. There's still excellent flavor with the zucchini noodles and there's less calories. Bring sauce to a simmer over medium-high heat until thickened and smooth.

This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned. You can have Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce

1. You need 2 of stems of kale (use just the leaves).
2. It's 2 leaves of fresh cilantro.
3. It's 1/8 cup of sunflower seeds.
4. You need 1/2 Tbs of minced garlic.
5. It's 1 Tbs of Salt.
6. You need 1 Tbs of Black Pepper.
7. You need 2 of Zucchini (spiralized).
8. It's 1 cup of grated parmesan cheese.
9. Prepare 1 Tbs of extra virgin olive oil.
10. Prepare 6 of chicken strips or 3 pc boneless breast.
11. Prepare 1/2 jar of garlic alfredo sauce.

Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes. Remove the chicken from the pan. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined.

Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce step by step

1. 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.).
2. 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..
3. 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..
4. Finish dish with the rest of parmesan cheese. Plate and enjoy!.

Used three HUGE zucchini and still had at least half of the pesto left over though. Serve immediately topped with parmesan cheese if desired. Mushrooms, asparagus, prosciutto, peas, and zucchini noodles are tossed in alfredo sauce and topped with tomatoes. Reviewer Cas says, "I made this tonight, and topped it with some grilled shrimp. Zucchini is quickly infused in a creamy tomato sauce flavored with onion and garlic.