What could get better than fresh pesto pasta? This Inspiralized version uses zucchini noodles for a gluten-free, low-carb impastah. Serve it chilled on those hot summer days!
Low-Carb Pesto Chicken & Veggie Pasta
Ingredients
For the pasta:
- 1 tablespoon olive oil
- 1 boneless chicken breast, cubed
- Salt and pepper, to taste
- 1 clove garlic, minced
- 1 ear of corn, kernels sliced off
- 1/2 cup cherry tomatoes, halved
- 2 medium zucchini, spiralized into spaghetti
For the pesto:
- 3 cups basil leaves, packed
- 1 tablespoon pine nuts
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper, to taste
Directions
Heat the oil in a large skillet over medium-high heat. Once simmering, add the chicken. Season with salt and pepper. Let cook for 7 minutes, then add in the corn and tomatoes. Cook for another 5–10 minutes, or until chicken is cooked through and no longer pink on the inside, the corn has turned bright yellow and the tomatoes have cooked down.
Meanwhile, place all of the ingredients for the pesto into a food processor, and pulse until creamy. Season to taste with salt and pepper, and adjust seasoning, if needed. Toss the pesto and zucchini noodles in a large mixing bowl until combined.
Once the chicken, corn and tomatoes are done, toss with the pesto noodles. Divide onto plates, and serve.
Nutrition Information
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 245; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 16mg; Sodium: 175mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 10g
Nutrition Bonus: Potassium: 284mg; Iron: 11%; Vitamin A: 38%; Vitamin C: 41%; Calcium: 2%
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