Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce. Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce instructions Making the Pesto: •Add the leaves of kale, chopped if desired, into the blender or food processor. Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal. Instead of salting and warming the noodles, you can bake them.

Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce Ingredients of Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce Prepare of stems of kale (use just the leaves). Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce step by step. Making the Pesto: •Add the leaves of kale, chopped if desired, into the blender or food processor. You can cook Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce

  1. You need 2 of stems of kale (use just the leaves).
  2. Prepare 2 leaves of fresh cilantro.
  3. Prepare 1/8 cup of sunflower seeds.
  4. Prepare 1/2 Tbs of minced garlic.
  5. Prepare 1 Tbs of Salt.
  6. It’s 1 Tbs of Black Pepper.
  7. You need 2 of Zucchini (spiralized).
  8. Prepare 1 cup of grated parmesan cheese.
  9. It’s 1 Tbs of extra virgin olive oil.
  10. You need 6 of chicken strips or 3 pc boneless breast.
  11. You need 1/2 jar of garlic alfredo sauce.

Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce step by step Making the Pesto: •Add the leaves of kale, chopped if desired, into the blender or food processor. Stir flour into pan and slowly mix in half-and-half, milk, and pesto until smooth. Bring sauce to a simmer over medium-high heat until thickened and smooth. Remove from heat and season with salt and pepper to taste.

Zucchini Noodles with Pesto Chicken and Garlic Alfredo sauce instructions

  1. Making the Pesto: •Add the leaves of kale, chopped if desired, into the blender or food processor. Add cilantro, 1/3 cup of parmesan cheese, pinch of salt, pinch of pepper, and 1/4 Tbs of minced garlic. Blend on low, it should still be coarse. •Add 1/8 cup Sunflower seeds, continue to blend. • Add 2/3 Tbs extra virgin olive oil periodically as it blends completely.(The last 1/3 Tbs is for the pan.).
  2. Chop chicken into cubes. • Add 1/3 Tbs of olive oil to the pan on medium heat. •Add the rest of your minced garlic to pan and simmer for 1 minute. •Add pesto, chicken and cook through. •Add salt and pepper to taste. • After the pesto chicken is cooked, set aside..
  3. Peal the 2 Zucchini or dont, and spiralize it. • 1/4 Tbs of minced garlic to medium heated pan and simmer for a few minutes. • Add Zucchini noodles and cooked chicken to medium heated pan with garlic and cook for 3 minutes. • Add 1/2 jar of garlic alfredo sauce to Zucchini noodles and simmer for 3 minutes. • Add 1/3 cup of parmesan cheese. Toss noodles and chicken. • Salt and pepper to taste • Total cook time for noodles in sauce should be 5-7 minutes total..
  4. Finish dish with the rest of parmesan cheese. Plate and enjoy!.

Add zucchini to skillet and gently toss noodles until coated in sauce. Do not overcook the zucchini noodles or they'll become mush. Add chicken back into the pan with the zucchini noodles and sauce. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Melt the butter in a large pan over medium heat.

source: cookpad.com