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Arugula Pesto Chicken

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 4 cups fresh arugula or spinach
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 garlic clove, minced
  • 1-1/2 teaspoons sea salt, divided
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 4 medium zucchini
  • 1 rotisserie chicken, skin removed, shredded
  • 2 plum tomatoes, chopped
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional

Directions

  • Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands.
  • In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes.
  • Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.
Nutrition Facts
1-1/2 cups: 488 calories, 32g fat (5g saturated fat), 110mg cholesterol, 836mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 41g protein.

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