These Chicken Pesto Zoodles represent our first adventure in vegetable pasta, and we can hardly wait to have many more! If you haven’t tried Zoodles yet (“noodles” made from zucchini), I highly recommend them.
I have been reading about spiralizing vegetables for a while now. People are making noodles out of everything lately – zucchini and carrots and sweet potatoes and more!
Being a fan of low carb eating, I am well familiar with using spaghetti squash as a substitute for pasta, and I’ve made lasagna using cabbage leaves in place of noodles. But spiralizing vegetables just seemed so new and fascinating and finally, I had to give it a try.
I didn’t want to spend a ton of money on equipment when I wasn’t sure if I would be a long-term fan or not. I decided on this Premium V Slicer Spiralizer (not an affiliate link) from Amazon because the price was right.
(Note about this product – I neither recommend nor denounce this product. It cost me less than $12 to purchase it, and I do believe that you get what you pay for.
The “bonus” vegetable peeler was broken upon arrival. The main item was intact and has performed well so far, but I’ve only used it for two meals, so that’s not a big test.
The most annoying thing, to me, was the numerous emails I received from the company, urging me to leave their product a positive review. When I told them about the broken peeler, they said they couldn’t replace “only” the bonus peeler, but if I sent the whole thing back to them, they would replace that. I felt that was a waste of time and resources so I didn’t bother. I didn’t buy it for the peeler. However, I do think that if they were worried enough about a positive review that they were willing to write to me over and over and over again, they could have used some of that energy to actually DO something, like send me a replacement peeler. This is not a complaint – merely an observation.
Ultimately, if you are looking to try spiralizing but you don’t want to spend a lot of money, this is a decent enough product to dip your toe in the water. Long term, however, I will be looking for something a little nicer.)
Chicken Pesto Zoodles
We started off with some beautiful boneless, skinless chicken breasts. I put them in non-stick skillet to cook over medium heat.
No butter or oil – just a little salt and pepper over the top.
A Good Day to Make Zoodles
While the chicken cooked, we set up a little work area for making the zoodles.
Our super cute starter Spiralizer was ready to go. The zucchini was ready to go. We were ready to get our spiraling on!
Getting started, it actually was a little easier than I expected it to be, being a low-cost, manual spiralizer. I was also a little surprised at how pretty I thought the zoodles were.
I spiralized some yellow crooknecks too, but once sliced into “yoodles“, you could barely tell the difference in the bowl.
The first night we made this dish, I spiralized two zucchini and one yellow squash. The next night we had it (two nights later) I spiralized three of each (to feed three people). The zoodles cook down a bit, for one thing. For another – they taste so good and are so guilt free, it’s nice to have a generous helping.
Putting it All Together
When the chicken was cooked through and cut up into small to medium chunks, we added the spiraled zucchini and squash and put the lid on, steaming it for a few minutes.
This is the brand of pesto we used for our Chicken Pesto Zoodles. We use different brands any time we buy pesto. This one was decent. One of these days, we will make our own pesto and I’m looking forward to that!
Adding the pesto to the pan made all the difference. And you can see here just how much the zoodles cooked down. This picture was taken the first night we made this. I highly recommend making more zoodles. Calculating two zucchinis per person definitely seemed to work out better, with us having enough to eat AND having some leftovers for someone to eat for lunch the next day.
The chicken was tender and juicy and tastes amazing with pesto all over it. I could probably eat something like this nearly every night of the week, I like it so much.
If you have been curious about veggie pasta but afraid to give it a try, I hope that this convinces you. We loved every bite of this meal – and even the “picky eater” came out looking for seconds! I call that a win, every time!