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Ingredients requirements for Pesto Z'paghetti with Chicken:
- Need 28 oz spirilized zucchini, about 4 medium
- Prepare 1/2 c light/low-fat Ricotta cheese
- Require 1 T for grated Parmesan cheese
- Need 1/4 oz for pine nuts
- You need 1/4 c for plus 2 T chopped fresh basil
- Make ready 1 T of chopped garlic
- Take 1/2 tsp of each salt and pepper
- Prepare 8 oz - boneless chicken breast, pounded to 1/2" thickness
Pesto Z'paghetti with Chicken steps:
- To make sauce, combine in a small blender: Ricotta, Parmesan, pine nuts, 1/4 c basil, 1-1/2 tsp garlic, 1/4 tsp each salt and pepper. Add about 3 T water. Blend until uniform.
- Spray large skillet with cooking spray and heat on med. Season chicken with 1/4 tsp each salt and pepper. Cook until no longer pink, about 4 min. on each side. Transfer to cutting board and slice.
- Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add zucchini and 1-1/2 tsp garlic. Cook and stir until slightly tender. Drain excess liquid from pan.
- Add in sauce, cook and stir until noodles are evenly coated with sauce.
- Plate noodles and top with chicken. Sprinkle with remaining chopped basil.
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