Pesto Zucchini Noodles with Grilled Chicken
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ½ cup chopped fresh basil • 2 cups grape tomatoes, halved • 1½ lbs. grilled boneless skinless chicken breast, cubed or cut into strips • ½ cup parmesan cheese, divided • ½ tsp crushed red pepper flakes (optional) • ⅓ oz. pine nuts • ⅓ cup reduced-fat Italian salad dressing • 4 cups zucchini “noodles”
Directions:
1. To make pesto, combine the salad dressing, basil, 2 tablespoons parmesan cheese, and pine nuts in a food processor. Blend until smooth.
2. In a lightly greased skillet over medium heat, cook zucchini noodles until just tender about 3 to 5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat.
3. Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.
