Paleo Pasta with Pesto and Chicken
Transform your weeknight dinner routine with this flavorful Paleo Pasta with Pesto and Chicken! This wholesome dish swaps traditional pasta for tender zucchini noodles, making it grain-free, low-carb, and paleo-friendly. Succulent, golden-browned chicken pairs perfectly with a luscious homemade pesto sauce made from fresh basil, pine nuts, garlic, and lemon juice for a burst of vibrant flavor in every bite. Juicy cherry tomatoes add a touch of sweetness, while a sprinkle of parsley offers a fresh, herby finish. Ready in just 40 minutes, this healthy, gluten-free recipe is perfect for a quick and satisfying meal that doesn't skimp on taste. Ideal for those craving a guilt-free pasta alternative packed with protein and nutrients!
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Ingredients
- 4 medium-sized zucchini
- 2 pieces boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 0.5 cups pine nuts
- 1 large garlic clove
- 2 tablespoons lemon juice
- 0.5 cups extra-virgin olive oil
- 0 to taste salt
- 0 to taste black pepper
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
Directions
Step 1
Start by making the zucchini noodles (zoodles). Use a spiralizer to spiralize the zucchini. If you don't have a spiralizer, you can use a julienne peeler. Set the zoodles aside.
Step 2
In a food processor, combine fresh basil leaves, pine nuts, and the garlic clove. Pulse until the ingredients are finely chopped.
Step 3
Add lemon juice, a pinch of salt, and some black pepper to the food processor. With the motor running, slowly drizzle in the olive oil until the pesto becomes smooth and emulsified. Adjust seasoning if needed and set aside.
Step 4
Season the chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in a large skillet over medium heat.
Step 5
Cook the chicken breasts for about 6-7 minutes on each side, until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
Step 6
In the same skillet, add a little more olive oil if needed and sauté the zoodles for about 2-3 minutes until they are just tender but still firm. Avoid overcooking.
Step 7
Halve the cherry tomatoes and add them to the skillet with the zoodles. Toss gently to combine.
Step 8
Add the chicken strips back into the skillet, followed by the pesto sauce. Toss everything together until well coated with the pesto.
Step 9
Serve the paleo pasta hot, garnished with freshly chopped parsley.
Step 10
Enjoy your Paleo Pasta with Pesto and Chicken!
Nutrition Facts
| Serving size | (1557.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2417.9 |
| Total Fat 180.8g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 23.6g | |
| Cholesterol 295.8mg | 0% |
| Sodium 10097.5mg | 0% |
| Total Carbohydrate 80.4g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 61.7g | |
| Protein 128.7g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 277.1mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3680.5mg | 0% |
Source of Calories