Chicken Pesto Zucchini Pasta

Wake up your taste buds with our latest ‘pasta’ dish! Our dietitian-created recipe is filled with flavorful, healthy, and weight-loss supporting ingredients: 

Ingredients:

• 1 baked/grilled chicken breast seasoned to taste
• 1 medium zucchini
• 1 clove garlic, minced
• 1 tsp. prepared basil pesto or a few leaves of fresh basil
• 1 oz. wedge Lite Laughing Cow cheese
• ¼ cup frozen English peas or roasted cherry tomatoes
• Salt & pepper to taste
• Lemon zest & 2 tsp. parmesan cheese to garnish

Instructions:

While the chicken is cooking, take a box grater and place it on its side with the largest grating holes facing up. Cut the ends off of the zucchini, and then push along the top of the grater in long strokes to create thin ribbons resembling spaghetti noodles. A vegetable peeler could also be used for similar results. Or save a step and purchase already spiralized zucchini (“zoodles”) in the produce department or freezer section of the grocery store. In a skillet, gently sauté the zucchini with garlic until slightly tender. Stir in pesto sauce or chopped basil, wedge of cheese, and peas (or roasted cherry tomatoes) until coated and cheese has melted; season with salt and pepper. Serve on a bed of raw baby mixed greens, topped with chicken, grated lemon zest, and 2 tsp parmesan cheese.