Pesto Chicken Zucchini Noodles

Ingredients

• 455 g chicken breast, sliced thin
• 225 g spaghetti and 2 zucchini, spiralized
• 140 g cherry tomatoes
• 50 ml basil pesto
• 20 g grated parmesan
• 15 ml oil

Method

1. Step 1

   Cook the 225 g spaghetti and 2 zucchini, spiralized according to the package directions and drain them.

2. Step 2

   Heat the oil in a large skillet over medium-high heat and cook 455 g chicken breast, sliced thin until browned and cooked through.

3. Step 3

   Add 140 g cherry tomatoes and cook it for 2 minutes until just tender.

4. Step 4

   Stir in 50 ml basil pesto and let it bubble for 1 minute.

5. Step 5

   Add the cooked 225 g spaghetti and 2 zucchini, spiralized and toss until the noodles are glossy and coated.

6. Step 6

   Finish the noodles with 20 g grated parmesan.

7. Step 7

   Divide the noodles between bowls and serve them hot.