Avocado Pesto with Zucchini Pasta recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 3 zucchini, trimmed 1 ripe avocado - peeled, halved, and pitted 5 tablespoons pesto, or more to taste 1 skinless, boneless chicken breast ½ teaspoon paprika 1 pinch salt and black pepper to taste olive oil, divided 2 tablespoons grated Parmesan cheese
Nutrition Info
- 609.3 caloriescarbohydrate: 21.5 gcholesterol: 50.5 mgfat: 49.4 gfiber: 11.3 gprotein: 26.8 gsaturatedFat: 10.2 gservingSize: -sodium: 517.6 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Avocado Pesto with Zucchini Pasta
Directions
-
Make zucchini noodles using a spiralizer.
Mash avocado in a small bowl and mix in pesto until smooth.
Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes, dice into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles, cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken, cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.