No ImageZucchini Noodle Chicken Pesto Bowl

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  1. Michelle Johnson

    This turned out amazing. I made the pesto this afternoon with my garden basil. Both are fantastic. I added sautéed button mushrooms because I needed to use them up and they added a nice taste/texture. I will absolutely make this again. Thank you for both of these wonderful recipes!

    xxxxxyyyyy

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  2. Ann

    This is crazy awesome excellence! I used tenders to cook faster and 2 make a nice serving size. After the chicken I sautéed bella mushroom slices. Then I lightly sautéed the tomatoes & garlic. Took all this out of the pan to make room for the mountain of zucchini, sautéed a bit then added the pesto with everything else. CRAZY good.

    xxxxxyyyyy

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  3. Mandy Smith

    Your recipes look wonderful!! I so wish there was nutrition information including Carbs and Fiber so I could figure the Net Carbs myself.

  4. Nancy

    Do you think you could run sheets of zucchini through your pasta cutter, or would it just turn to mush?

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  5. joanne

    I have read about, but not tried yet, a method of cutting the zucchini noodles and then letting them air dry on a sheet tray for a couple of hours. They get a bit more chewy that way and it certainly would be easy to try. I happen to have a couple in the fridge so will be trying your recipe today.

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