Pesto Zucchini Noodles with Grilled Chicken

Yield: 4 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Total Time: 20 - 25 minutes

Ingredients

• 1/3 cup reduced-fat Italian salad dressing

• ½ cup chopped fresh basil

• ½ cup parmesan cheese, divided

• 1/3 oz. pine nuts (~55 kernels)

• Cooking spray

• 2 medium to large zucchini (about 1½ lbs), cut, sliced, or “spiralized” into noodle-like strands (should yield 4 cups zucchini noodles)

• 1½ lbs grilled boneless skinless chicken breast, cubed or cut into strips

• 2 cups cherry tomatoes, halved

• ½ tsp crushed red pepper flakes (optional)

Directions

1. To make pesto, combine the salad dressing, basil, pine nuts, and half of the parmesan cheese in a food processor. Blend until smooth.

2. In a lightly greased skillet over medium heat, cook zucchini noodles until just tender about 3 to 5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat.

3. Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.

Tip: To save time, use pre-grilled chicken strips. You can buy these frozen at the grocery store.

Nutrition Per Serving: 380 calories, 58g protein, 12g carbohydrate. 12g fat