Arugula Chicken Pesto

Recipe adapted from

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YIELD: 4 servings

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

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.