Zucchini with Chicken and Pesto
Delicious low-carb substitute for spaghetti!
Zucchini with chicken and pesto is a tasty low-carb main course. While grocery shopping yesterday, I came across zucchini spaghetti, cauliflower rice, and carrot tagliatelle! I'm correct about purchasing everything.
Everyone knows that making zucchini spaghetti and cauliflower rice from scratch is a lot of work. When I got home, I immediately made a tasty dish: zucchini with chicken and pesto!
The courgetti can be served as a main course with dinner, but it's also delicious for lunch! If you have any questions or comments about the recipe, please leave them at the bottom of the page!
Make your own low-carb courgetti with a Spirelli spiralizer.
500 gr broccoli
400 gr chicken fillet à la minute
600 gr zucchini spaghetti
70 g pesto alla Genovese
80 gr cherry tomatoes
30 gr pine nuts
75 gr arugula
50 gr grated Parmesan cheese
3 tbsp olive oil
Salt and pepper to taste
Optional: tablespoon crème frache
Method of preparation
Broccoli should be cut into florets. Boiling water should be used to cook the broccoli in 6-8 minutes. Meanwhile, season the chicken breast with your favorite spice blend on the spot. Place the chicken breast in a greased frying pan and cook the fillets for 5-6 minutes over medium heat.
After baking, cut the chicken breast into cubes. Drain the excess water from the pan once the broccoli florets are cooked.
In the meantime, heat 2 tbsp olive oil in a frying pan and add the zucchini spaghetti. Cook for 2 minutes before adding the pesto, broccoli, and chicken. Cook for another 2-3 minutes, or until everything is warm in the pan, stirring constantly.
Divide the pan contents among four plates and top with pine nuts, Parmesan cheese, cherry tomatoes, and arugula. Have a delicious meal!