Dinner

Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes is for Dinner.

Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes takes 25 minutes to prepare.

Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes takes 25 minutes to cook.

Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes makes 4 servings.

The ingredients for Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes are:

460 grams Zucchini
.25 cup, chopped Walnuts
0.5 cup Olive Oil
.25 tsp Salt
.25 tsp Pepper, black
16 oz Tyson boneless, skinless chicken breast
12 spear, medium (5-1/4" to 7" lo Asparagus, fresh
.33 cup Sun Dried Tomatoes
.25 cup Pine Nuts
36 tbsp Basil
3 tbsp Parmesan Cheese, shredded

Here is how you make Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes:

1. First up, let?s get the moisture out of the zoodles! No one likes watery zucchini! It?s totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don?t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture. 2. Let?s make the quick pesto! Add all of the pesto ingredients to food processor (or blender) and pulse until well combined. Set aside. 3. Heat the coconut oil in a large pan over medium heat. Once the oil has melted, add the chicken to the pan. Saut? until the chicken is cooked through, about 5 minutes. Add the asparagus to the pan and saut? for 2-3 minutes, or until the asparagus starts to soften. 4. While the asparagus is cooking, let?s get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture. 5. Turn down the heat of the pan to medium-low, and add the zoodles to the pan. Stir well. Once the zoodles are warm, turn the heat off and add the pesto sauce, sun dried tomatoes, and pine nuts to the pan and stir until combined.Serving Size: 4 Servings Number of Servings: 4Recipe submitted by SparkPeople user RSETARO.

The nutritional information for Pesto Chicken Zoodles with Asparagus and Sundried Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 548.1

• Total Fat: 43.3 g
• Cholesterol: 67.7 mg
• Sodium: 348.0 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 4.9 g
• Protein: 31.8 g