Zucchini noodles, chicken, spinach, tomatoes, fresh mozzarella and homemade Garlic Scape Basil Pesto make this one-pan meal that’s ready in about 20 minutes! This recipe really couldn’t be easier and it is one of the best meals I’ve ever made. Seriously. Of course, you can use store bought pesto in this recipe or even pasta sauce.
If you’ve never tried a recipe with zucchini noodles, I’d suggest starting here. You won’t even miss the pasta in this meal … it’s super satisfying and the chicken adds enough protein to keep you full!
Trust me … try this tonight – it’s a paleo-friendly, grain free, gluten free, and whole foods-approved recipe that might just blow your mind.
One Pan Pesto Chicken & Zucchini Pasta Skillet
Save RecipeIngredients
- 1 zucchini squash, spiralized or sliced with a mandolin
- 1 boneless, skinless chicken breast, cut into pieces
- 1 handful spinach
- 1 cup grape tomatoes, chopped
- 4 ounces fresh mozzarella, sliced
- 1/2 cup pesto (I used my Garlic Scape Basil Pesto)
- Italian seasonings
Instructions
- Place the spiralized zucchini squash on a plate and sprinkle with salt. Let stand for a minute to draw the moisture out, then squeeze well with a towel to remove moisture.
- Season chicken with Italian seasonings and sauté in a skillet with oil, butter, or fat of choice, until brown on both sides and cooked through. Remove and set aside.
- In the same pan, add zucchini noodles and spinach and cook until they start to to soften. Add the tomatoes, chicken, and pesto to the skillet and stir to combine. Top with mozzarella and let cook until melted.
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https://smilesandwich.com/2014/07/11/one-pan-pesto-chicken-zucchini-pasta-skillet/
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