LOW-CARB PESTO CHICKEN & VEGGIE PASTA RECIPE - (4.5/5)

Low-Carb Pesto Chicken & Veggie Pasta Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 14

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
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

Steps:

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%