Chicken Pesto Zoodles

Image of Caroline Chambers
Rated 4.5 based on 5 customer reviews

Directions

Mealthy Tip

Add cubed mozzarella and halved cherry tomatoes for a more filling meal! If you're vegetarian, simply omit the chicken. If you want to, make double the pesto and keep any extra in the refrigerator for up to one week. Pesto also freezes well for up to three months.

Nutrition Facts

Per Serving: 754 calories; 60g fat; 33.4g carbohydrates; 24g protein; 68mg cholesterol; 752mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 754 Calories from Fat 543
% Daily Value*
Total Fat 60g 93%
Saturated Fat 14g 72%
Trans Fat 0.2g
Polyunsaturated Fat 8.9g
Monounsaturated Fat 33.0g
Cholesterol 68mg 23%
Sodium 752mg 31%
Total Carbohydrate 33.4g 11%
Dietary Fiber 5g 20%
Sugars 6.3g
Protein 24g
Vitamin A 98% Vitamin C 75%
Calcium 24% Iron 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Steve Failows

Steve Failows says:

As far as zoodle recipes go this one is pretty tasty, next time I'll either make more pesto or use less zucchini noodles for a saucier dish. I'm looking forward to trying the other two sauces in the video. The skinny alfredo and also the sesame sauce look awesome.

Image of Queen  Foodie

Queen Foodie says:

Who doesn't love pesto! No really who? I want meet them 😊 Personally I tripled the pesto because why not?! So good 🌿

Image of Jake Findlay

Jake Findlay says:

I doubled the pesto to save some in the freezer for the next month since I'm obsessed now! Definitely going to try the other 2 sauces in the video next week. Loved that the zoodles were warm, helped me miss real pasta a little less.

Image of Leah M

Leah M says:

I made spaghetti-like zucchini noodles instead of the flat ribbons, and it turned out great. This recipe is simple and easy with or without the shredded chicken, I've tried both ways. Next time I'll probably do shrimp. My spiralized zucchini has always turned out watery, but this method of warming them for a minute or two helps them keep their texture, which I love.

Image of Erica Schaefer

Erica Schaefer says:

I used store bought, pre-cut spirals that were cut like spaghetti noodles and they worked great. I also omitted chicken to make vegetarian, yummy! Easy recipe, especially the basil pesto. I will only ever make it from scratch now.