Spiralized zucchini with sweet roasted tomatoes and pesto marinated chicken breast ready in about 30 minutes.
I remember about 4 years ago now, having Supper Club with some of our friends and I had recently purchased a juilenne peeler and I thought it was the coolest thing in the world! When it was our turn to host, I used my peeler to make long skinny zucchini noodles that I cooked with some butter and garlic and then added in some pesto marinated shrimp. It was absolutely delicious, but the noodles were a little small.
Recently at work, I got to play with a spiralizer. Just one turn and I was sold – it’s really cool! I bought one that night, and brought it home. First thing we did was make curly fries (recipe coming), because Anthony just HAD to have them. And then, Mommy got to use the spiralizer, and I made a version of the recipe I served my friends.
The spiralizer I have has four (4) different blades – they all do neat things, but I used the spaghetti sized blade. Once I got my zucchini on, Anthony took over and spiralized away. It was a blast. I want to try and spiralize everything. I think next on my list is some homemade sauerkraut! Yum.
Zoodles – or Zucchini Noodles are really easy to cook. They don’t take long either which is nice, especially on a week night after working/going to school all day. Since getting the spiralizer, I have been buying big zucchinis from the farmers market, and spiralizing in bulk. Zucchini noodles are a great snack and there are so many ways to make them. If you plan and prep for dinner at the beginning of the week, and have everything ready to go, dinner could be ready sooner than 30 minutes. Yay for planning!
So here’s what you do.
1 large or 2 medium zucchini, spiralized
2 cups cherry tomatoes, halved
1 lb boneless, skinless chicken breast, thinly sliced
4 tbsp pesto, divided (I used a prepared pesto from the grocery store)
1/4 cup grated parmesan cheese, divided
1 tbsp garlic, minced
salt and pepper
2 tbsp butter
4 tbsp olive oil
1/2 cup chicken stock, divided
Toss cherry tomatoes with 2 tbsp olive oil and 1 tsp salt and 1/2 tsp black pepper and broil on low for 10 minutes.
In a large bowl, mix 3 tbsp pesto, 1/4 cup chicken stock, 2 tbsp parmesan cheese, garlic, 2 tsp salt and 1 tsp pepper. Add chicken, and marinate 10 minutes.
In a large skillet, over medium-high heat, add 2 tbsp butter and 1 tbsp olive oil. Heat until shimmering. Add chicken and cook for 8-10 minutes, or until no longer pink.
Add remaining chicken stock to pan and scrape the bottom of the pan with a spoon. Add remaining 1 tbsp pesto and stir.
Add zucchini noodles to the pan, and toss with tongs to coat in the sauce at the bottom of the pan. Cook for 8-10 minutes until zucchini is soft.
Stir in remaining parmesan cheese and roasted tomatoes. Serve right away with extra parmesan cheese if desired.