Avocado Pesto With Zucchini Pasta

1. 1

   Make zucchini noodles using a spiralizer.

2. 2

   Mash avocado in a small bowl and mix in pesto until smooth.

3. 3

   Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.

5. 5

   Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.