This dinner is packed full of green. Between the zucchini and the pesto, it's a great green dinner. Maybe add some red pomegranate seeds and there's a perfect red and green Christmas dinner :)
Zoodles with Chicken and Pesto
recipe adapted from: Dana Kiefer
I made a few changes to make it easier for me and use ingredients I had on hand. Dana said she puts chicken meatballs in it which would be amazing! I was feeling lazy and didn't want to make meatballs, so I just used ground chicken. She also adds spiralized carrots which I didn't do because I didn't have any. Finally, she said she uses cherry tomatoes, but I just used a cut up tomato because that's what I had from our garden.
Ingredients:
- spiralized zucchini (I used 5-6)
- 1 lb. cooked/seasoned ground chicken (Dana's original recipe calls for chicken meatballs, which would be way better than just using ground chicken like I did)
- diced tomatoes or cherry tomatoes
- Garlic (1-2 cloves)
- Pesto
Directions:
1. Heavily salt the zucchini after zoodling. Let it rest for a few minutes and then spin in a salad spinner.
2. Toss in boiling water for 2-3 minutes.
3. Move to a skillet of simmering cherry tomatoes, spiralized carrots, pesto, garlic, and meatballs. Toss and serve.
Grades:
Megan - A (I liked this and thought the preparation of salting/spinning the zucchini helped make it a little more pasta like. Next time I'm not going to be lazy and I'm going to make those chicken meatballs because I think having meatballs in it rather than just ground chicken would really bump the flavor up a lot!)
Noelle - D- (This was way too much green for Noelle to handle. She immediately informed me that she did not want to eat the zoodles and only wanted the chicken. I of course made her try the zucchini, but then for the rest of the meal she only ate the chicken out of it.)
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