Go Back

Zoodles with Chicken and Creamy Mushroom Pesto

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method 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
 

  1. 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.
  2. 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.
  3. 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.
  4. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds.
  5. 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.
  6. 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.
  7. 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.

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.