Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, zucchini noodles with pesto chicken and garlic alfredo sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something that I have loved my entire life.
Bring sauce to a simmer over medium-high heat until thickened and smooth. Remove from heat and season with salt and pepper to taste. Add zucchini to skillet and gently toss noodles until coated in sauce.
To get started with this particular recipe, we have to prepare a few ingredients. You can have zucchini noodles with pesto chicken and garlic alfredo sauce using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Get 2 stems of kale (use just the leaves)
- Prepare 2 leaves fresh cilantro
- Prepare 1/8 cup sunflower seeds
- Take 1/2 Tbs minced garlic
- Prepare 1 Tbs Salt
- Get 1 Tbs Black Pepper
- Make ready 2 Zucchini (spiralized)
- Prepare 1 cup grated parmesan cheese
- Prepare 1 Tbs extra virgin olive oil
- Get 6 chicken strips or 3 pc boneless breast
- Prepare 1/2 jar garlic alfredo sauce
Toss until well combined and heated through. With keto Alfredo sauce, chicken and zucchini noodles will taste like a decadent low carb dinner any night of the week. You might also like this zucchini noodles carbonara recipe! One thing I've learned from eating vegetable noodles is that they can be quite tasty.
Instructions 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!
I've never thought of addind zucchini to cream cheese alfredo sauce. I added green onion small meatballs of sausage use butter instead of oil more milk and much more parmesan and served over spaghetti noodles. I didn't worry about cooking the water out of the zucchini as the sauce is quite thick anyway. Penne pasta with pesto sauce, zucchini, green peas and basil. italian food. top view. flat lay. timolina.. Top view of different types of pasta as tagliatelle spaghetti vermicelli ziti and others with garlic salt on wooden surface with copy space.
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