Hey everyone, it is John, welcome to my recipe site. 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. This time, I am going to make it a bit tasty. 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 is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook 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)
- Prepare 2 leaves fresh cilantro
- Take 1/8 cup sunflower seeds
- Make ready 1/2 Tbs minced garlic
- Make ready 1 Tbs Salt
- Take 1 Tbs Black Pepper
- Get 2 Zucchini (spiralized)
- Prepare 1 cup grated parmesan cheese
- Get 1 Tbs extra virgin olive oil
- Prepare 6 chicken strips or 3 pc boneless breast
- Prepare 1/2 jar garlic alfredo sauce
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. Return the skillet to heat and stir in. With keto Alfredo sauce, chicken and zucchini noodles will taste like a decadent low carb dinner any night of the week.
Steps 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!
You might also like this zucchini noodles carbonara recipe! One thing I've learned from eating vegetable noodles is that they can be quite tasty. Remove the chicken from the pan. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Add a little oil, the chicken breasts, and sprinkle with salt and pepper.
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