ARUGULA PESTO CHICKEN

Arugula Pesto Chicken image

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

4 cups fresh arugula or spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove, minced
1-1/2 teaspoons sea salt, divided
1/4 cup plus 1 tablespoon olive oil, divided
4 medium zucchini
1 rotisserie chicken, skin removed, shredded
2 plum tomatoes, chopped
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands., In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes., Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.,

Nutrition Facts : Calories 488 calories, Fat 32g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 836mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.