Pesto Z'paghetti with Chicken
Pesto Z'paghetti with Chicken. Hurry & Buy Now Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Cook until chicken is golden, and cooked through. Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken. To make Pesto Z'paghetti with Chicken you need 8 ingredients and 5 steps quickly.
The ingredients needed to make Pesto Z'paghetti with Chicken:
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28 oz of spirilized zucchini, about 4 medium
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1/2 c of light/low-fat Ricotta cheese
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1 T of grated Parmesan cheese
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1/4 oz of pine nuts
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1/4 c of plus 2 T chopped fresh basil
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1 T of chopped garlic
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1/2 tsp of each salt and pepper
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8 oz of boneless chicken breast, pounded to 1/2" thickness
Steps to make Pesto Z'paghetti with Chicken:
- To make sauce, combine in a small blender: Ricotta, Parmesan, pine nuts, 1/4 c basil, 1-1/2 tsp garlic, 1/4 tsp each salt and pepper. Add about 3 T water. Blend until uniform.
- Spray large skillet with cooking spray and heat on med. Season chicken with 1/4 tsp each salt and pepper. Cook until no longer pink, about 4 min. on each side. Transfer to cutting board and slice.
- Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add zucchini and 1-1/2 tsp garlic. Cook and stir until slightly tender. Drain excess liquid from pan.
- Add in sauce, cook and stir until noodles are evenly coated with sauce.
- Plate noodles and top with chicken. Sprinkle with remaining chopped basil.
Boil spaghetti according to packet directions in salted water. Meanwhile, cook pesto chicken and tomatoes using this recipe. Cook the pasta in a pot of boiling salted water, following the directions on the packet. Drain and reserve ΒΌ cup of the pasta water. Thinly slice the chicken breast, then heat the oil in a large frying pan, add the chicken and fry until cooked and brown on both sides.
