Recipe

Dinner

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Zucchini Noodles
Olive Oil
Cherry Tomatoes
Creamy Pesto
Salt & Pepper
Parmesan Cheese
, grated
Pan-Fried Chicken Breast Fillets
, sliced

Zucchini Pesto Pasta w/ Chicken

Total time: 15 min
Servings: 2
Equipment: Stove
  • 4 tbsp. Creamy Pesto
  • 2 Pan-Fried Chicken Breast Fillets, sliced
  • 2 c. Zucchini Noodles
  • 2 tsp. Olive Oil
  • 24 Cherry Tomatoes
  • 1/4 tsp. Salt & Pepper
  • 4 tbsp. Parmesan Cheese, grated
  • Cook the zucchini noodles according to package instructions.
  • Warm a medium skillet over medium-high heat. Add the olive oil and cherry tomatoes and cook the tomatoes until they start to pop, about 3–4 minutes.
  • Add the zucchini noodles, along with the cooking water, to the pan. Add the pesto, toss, season with salt and pepper, and finish with the Parmesan.
Prep Recipes 2

Creamy Pesto🌐

You can store the pesto in the fridge in an airtight container for 3–4 days.
Total time: 5 min
Servings: 4 oz.
Equipment: Blender
  • 1/2 c. Fresh Basil
  • 1/4 c. Olive Oil
  • 1/8 c. Pine Nuts
  • 1 tbsp. Parmesan Cheese, grated
  • 1/8 tsp. Salt
  • Pick off the stems at the ends of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a blender, combine the basil, olive oil, pine nuts, and Parmesan. Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.

Pan-Fried Chicken Breast Fillets🌐

If you salted and browned it right, your chicken will start with great flavor that you can further enhance with other seasonings.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 Boneless Skinless Chicken Breasts
  • 1/2 tsp. Olive Oil
  • 1/8 tsp. Kosher Salt
  • Start with thin pieces of chicken - you can either buy it thin sliced at the store, or butterfly and pound to even thickness. Pat dry with a paper towel - moisture is the enemy of browning. Sprinkle both sides with kosher salt.
  • Get your pan nice and hot over medium-high heat (I recommend stainless steel or cast iron), until a droplet of water skitters over the surface. Add a little oil, just enough to coat, and lay down the chicken. If it does not instantly sizzle, your pan wasn't hot enough. Leave them alone for at least four minutes to develop a nice golden crust and to let the chicken release from the pan naturally.
  • At this point gently try and lift the chicken, if the pan still holds onto it, then it's not ready yet so give it another minute. Flip it over, and you should have a deep golden crust - that's where the flavor is. Cook for another 3–4 minutes until the second side also releases easily and has a nice crust.