Zoodles with Chicken and Creamy Mushroom Pesto

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Aunt Ger’s rich, creamy comfort dish that keeps you in ketosis. Spiralized zucchini noodles topped with golden chicken, sauteed mushrooms, and a luscious pesto cream sauce. Includes Aunt Ger’s standard homemade pesto recipe.

Zoodles with Chicken and Creamy Mushroom Pesto

Print Recipe

Prep Time 20

Cook Time 40

Servings: 4 servings

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

Zoodles and Chicken

3 large zucchini, spiralized 4 if small
9 g olive oil 2 tsp
680 g boneless skinless chicken breasts about 4, sliced into bite-size pieces
3 tbsp vegetable oil
283 g white mushrooms, sliced thin 10 oz
6 garlic cloves, minced or grated
240 ml heavy cream 1 cup
1 tsp Better Than Bouillon Roasted Chicken
114 g water 1/2 cup
150 g basil pesto 1/2 cup, homemade or Buitoni
2 tbsp lemon juice
2 tbsp parmesan cheese for topping

Aunt Ger’s Homemade Pesto (makes extra)

60 g pine nuts 1/4 cup
120 ml olive oil 1/2 cup
50 g parmesan cheese, shredded 1/2 cup
2 cup fresh basil leaves
3 garlic cloves
splash of lemon juice, salt and pepper to taste

Equipment

1 Food processor
1 Mason jars

Method

For homemade pesto: Add all ingredients except olive oil to a food processor and pulse until chopped. With the motor running, slowly pour in oil in a thin stream. Season to taste. Store in a mason jar with a thin layer of oil floated on top to prevent oxidation. Freeze extras in zip-top bags laid flat.
Heat a pan or electric skillet to medium-high. Add 2 tsp olive oil and saute zucchini until soft. The zucchini will release liquid – save it, do not cook dry. Remove zucchini with tongs and reserve liquid.
Pat chicken dry, season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate.
Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds.
Add reserved zucchini liquid, cream, Better Than Bouillon, water, and chicken to skillet. Bring to a boil, reduce heat, cover and simmer until chicken is cooked through, about 15 minutes.
Return to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice. Season with salt and pepper.
Place zucchini in a casserole dish, top with pesto sauce and chicken, sprinkle with parmesan. Bake in a 375°F preheated oven for 30 to 40 minutes until golden brown and hot.

Nutrition

Calories: 520kcalCarbohydrates: 10gProtein: 42gFat: 35gFiber: 3gSugar: 5g

Notes

Taste-test for salt throughout cooking and add more pesto to taste – especially important with homemade pesto which varies by plant. A spiralizer attachment for a KitchenAid stand mixer makes quick work of the zucchini. Nutrition is estimated.