Preparation (Mise en Place)
Method
Gently pat zucchini noodles dry with paper towels. Don't squeeze them too hard or they'll become mushy.
Heat a large skillet over medium-high heat. Add zucchini noodles and cook for 2-3 minutes, just until heated through but still crisp-tender. Don't overcook them.
Remove zucchini noodles from the skillet and set aside.
In the same skillet, add halved cherry tomatoes and cook for 1-2 minutes until they begin to soften slightly.
Return zucchini noodles to the skillet along with sliced chicken. Add about 1/2 cup of the pesto (or more to taste) and gently toss to combine everything.
Cook for just 1 minute until everything is heated through and coated with pesto.
Serve immediately, topped with extra Parmesan cheese, fresh basil leaves, and red pepper flakes if desired.
Store any leftover pesto in an airtight container in the refrigerator for up to a week.
Chef's tips
Substitutions
History
Pesto Origins
Pesto alla Genovese originated in Genoa, Italy in the 16th century. The name comes from the Italian verb pestare, meaning to pound or crush.
Spiralizer Revolution
Zucchini noodles gained popularity in the 2010s with the invention of affordable spiralizer tools. The trend coincided with the rise of gluten-free and paleo diets.
Keto Adaptation
The keto community embraced zoodles as a pasta substitute, with pesto being a natural pairing due to its high fat content from olive oil and pine nuts.
Nutrition per serving
- 8g
- Carbs
- 32g
- Protein
- 24g
- Fat
- 380
- Calories
Per serving. Values are estimates from standard ingredient data.