Paleo Pasta with Pesto and Chicken
Indulge in a wholesome and vibrant twist on a classic favorite with this Paleo Pasta with Pesto and Chicken recipe. Perfect for anyone following a paleo lifestyle, this dish swaps traditional pasta for nutrient-packed zucchini noodles (zoodles), making it gluten-free and low-carb. The creamy homemade pesto bursts with the earthy flavors of fresh basil, pine nuts, garlic, and a drizzle of lemon juice, creating a light yet robust sauce that beautifully complements tender, golden-brown chicken breasts. Sautéed cherry tomatoes add a juicy pop of color and sweetness, while a garnish of fresh parsley ties the dish together. Ready in just 40 minutes, this hearty yet healthy recipe is perfect for busy weeknights or meal prepping. Treat yourself to a guilt-free indulgence that's as satisfying as it is nourishing! Perfect keywords: paleo pasta, zucchini noodles, pesto chicken recipe, gluten-free dinner, low-carb comfort food.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 pieces boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 0.5 cups pine nuts
- 1 large garlic clove
- 2 tablespoons lemon juice
- 0.5 cups extra-virgin olive oil
- to taste salt
- to taste black pepper
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
Instructions
Start by making the zucchini noodles (zoodles). Use a spiralizer to spiralize the zucchini. If you don't have a spiralizer, you can use a julienne peeler. Set the zoodles aside.
In a food processor, combine fresh basil leaves, pine nuts, and the garlic clove. Pulse until the ingredients are finely chopped.
Add lemon juice, a pinch of salt, and some black pepper to the food processor. With the motor running, slowly drizzle in the olive oil until the pesto becomes smooth and emulsified. Adjust seasoning if needed and set aside.
Season the chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in a large skillet over medium heat.
Cook the chicken breasts for about 6-7 minutes on each side, until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add a little more olive oil if needed and sauté the zoodles for about 2-3 minutes until they are just tender but still firm. Avoid overcooking.
Halve the cherry tomatoes and add them to the skillet with the zoodles. Toss gently to combine.
Add the chicken strips back into the skillet, followed by the pesto sauce. Toss everything together until well coated with the pesto.
Serve the paleo pasta hot, garnished with freshly chopped parsley.
Enjoy your Paleo Pasta with Pesto and Chicken!
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 10098 mg | 439% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 61.7 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3680 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
