Arugula Pesto Chicken Recipe

Name: Arugula Pesto Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
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.
2
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.
3
Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups fresh arugula or spinach, 1 cup fresh basil leaves, 1/4 cup pine nuts, 1 garlic clove, minced, and more.

Yes, Arugula Pesto Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Pesto Chicken

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