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96% would make again

Chicken Pesto And Zucchini “Pasta”

Tasty Team
June 10, 2019


for 4 servings

  • 4 cups fresh basil (160 g)
  • 1 cup grated parmesan cheese (110 g)
  • ½ cup pine nuts (65 g)
  • 2 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • ½ cup olive oil (120 mL)
  • oil
  • 3 zucchinis
  • 1 cup cherry tomato (200 g)
  • 2 boneless, skinless chicken breasts, chopped

Nutrition Info

  • Calories 679
  • Fat 55g
  • Carbs 13g
  • Fiber 3g
  • Sugar 5g
  • Protein 35g

Estimated values based on one serving size.


  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!