Chicken And Pesto Zucchini Fettuccine With Tomatoes Food
CHICKEN AND PESTO ZUCCHINI FETTUCCINE WITH TOMATOES
Provided by Ali Maffucci
Time 35m
Number Of Ingredients 16
Steps:
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
- While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
- Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
- Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind
PASTA WITH TOMATOES, ZUCCHINI AND PESTO
Provided by Jeanne Silvestri
Categories Herb Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Spring Bon Appétit Florida Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
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- Using your spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline (but I've never tried myself). Set aside.
- Heat olive oil in a non-stick skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and no longer pink inside about 5 minutes per side. Remove from skillet and set aside. When chicken is cool enough to handle, cut into chunks.
- Meanwhile, add tomatoes to the same skillet and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes.
- Turn off the heat. Add chicken and zucchini noodles to the skillet. Stir in pesto and mix well until ingredients are coated.
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From reciperunner.com
4.6/5 (5)Total Time 56 minsServings 4Calories 278 per serving
- Place the chunks of chicken in a large freezer bag and season with salt, pepper and 1 tablespoon of pesto. Seal the bag and massage everything together until coated. Refrigerate for 30 minutes or as long as overnight.
- Preheat oven to 425° F. and either spray it with cooking oil or if you don't want to do dishes, line it with foil and spray the foil with cooking oil.
- Add the sliced zucchini and the tomatoes to the sheet pan and use your hands to toss together with the remaining 2 tablespoons of pesto. Add the chicken to the sheet pan and toss everything together then spread it out into a single layer. Roast for 8-10 minutes.
- Remove from the oven and toss everything with a spatula, then place it back in the oven to finish cooking for approximately 8-10 minutes or until the chicken is cooked through. Serve immediately.
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