Arugula Pesto Chicken
MAKES: 4 Servings
PREP TIME: 15 Minutes
COOK TIME: 10 Minutes
TOTAL TIME: 25 Minutes
Recipe adapted from https://tasteofhome.com.
Original publication date April 1, 2022
Ingredients:
4 cups fresh arugula or spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove, minced
1-1/2 tsp. 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
Instructions:
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.
