Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, zucchini noodles with pesto chicken and garlic alfredo sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce instructions.
Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have zucchini noodles with pesto chicken and garlic alfredo sauce using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce:
- Make ready 2 stems of kale (use just the leaves)
- Get 2 leaves fresh cilantro
- Get 1/8 cup sunflower seeds
- Take 1/2 Tbs minced garlic
- Take 1 Tbs Salt
- Get 1 Tbs Black Pepper
- Make ready 2 Zucchini (spiralized)
- Make ready 1 cup grated parmesan cheese
- Get 1 Tbs extra virgin olive oil
- Get 6 chicken strips or 3 pc boneless breast
- Prepare 1/2 jar garlic alfredo sauce
Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal. Instead of salting and warming the noodles, you can bake them. Remove the chicken from the pan.
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!
Instead of salting and warming the noodles, you can bake them. Remove the chicken from the pan. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and pepper in a bowl. Remove chicken from skillet and set aside.
So that’s going to wrap this up for this exceptional food zucchini noodles with pesto chicken and garlic alfredo sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
