Zucchini Noodles with Pesto & Chicken

Zucchini Noodles with Pesto & Chicken: A Delicious Gluten-Free Twist on Classic Pasta

Ever wondered how to satisfy your pasta cravings without the gluten guilt? Enter the world of zucchini noodles gluten-free dishes! This Zucchini Noodles with Pesto & Chicken recipe is a game-changer for anyone looking to cut carbs or avoid gluten while still enjoying a comforting, flavorful meal.

Whether you’re following a celiac-friendly diet or simply aiming for healthier alternatives, this low carb celiac lunch option is sure to impress. Let’s dive into this delightful dish that combines the freshness of zucchini with the rich flavors of pesto and tender chicken.

Ingredients List

• 4 medium zucchini, spiralized (about 4 cups)
• 2 cups cooked chicken breast, diced
• 1/2 cup homemade or store-bought pesto
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

For a vegan alternative, substitute the chicken with grilled tofu or chickpeas, and use a dairy-free pesto. The versatility of zucchini noodles gluten-free recipes allows for endless customization!

Timing

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

This quick and easy recipe takes 40% less time than traditional pasta dishes, making it perfect for busy weeknight dinners or meal prep sessions.

Step-by-Step Instructions

Step 1: Prepare the Zucchini Noodles

Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, use a vegetable peeler to make long, thin strips. Pat the noodles dry with paper towels to remove excess moisture, ensuring a non-watery final dish.

Step 2: Cook the Zucchini Noodles

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, stirring gently. Be careful not to overcook; they should be al dente. Remove from heat and set aside.

Step 3: Prepare the Chicken and Pesto Mixture

In a separate bowl, combine the diced cooked chicken with the pesto sauce. Mix well to ensure the chicken is evenly coated. This step infuses the chicken with the rich, herby flavors of the pesto.

Step 4: Combine and Heat

Return the skillet to medium heat and add the remaining olive oil. Add the chicken and pesto mixture to the pan, stirring to warm through. Gently fold in the zucchini noodles, sun-dried tomatoes, and half of the pine nuts. Cook for an additional 2-3 minutes until everything is heated through.

Step 5: Season and Serve

Season with salt and pepper to taste. Transfer the zucchini noodles gluten-free mixture to serving plates. Sprinkle with the remaining pine nuts and optional Parmesan cheese. Serve immediately for the best texture and flavor.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 320
• Protein: 25g
• Carbohydrates: 8g
• Fiber: 3g
• Fat: 22g (healthy fats from olive oil and pine nuts)
• Sodium: 350mg

This zucchini noodles gluten-free dish contains 75% fewer carbs than traditional pasta dishes, making it an excellent option for those monitoring their carbohydrate intake.

Healthier Alternatives for the Recipe

To make this recipe even healthier, consider these modifications:

• Use a homemade pesto with reduced oil for lower fat content
• Swap pine nuts for walnuts to increase omega-3 fatty acids
• Add more vegetables like cherry tomatoes or spinach for extra nutrients
• Use grilled salmon instead of chicken for heart-healthy omega-3s

These alternatives maintain the dish’s delicious flavor profile while boosting its nutritional value.

Serving Suggestions

Elevate your zucchini noodles experience with these serving ideas:

• Pair with a crisp white wine like Sauvignon Blanc for a refreshing contrast
• Serve alongside a mixed green salad for a complete meal
• Add a squeeze of lemon juice before serving for a bright, zesty kick
• For a fun presentation, use a fork to twirl the noodles into a nest shape on the plate

These suggestions will impress your guests and make your meal feel restaurant-worthy!

Common Mistakes to Avoid

1. Overcooking the zucchini noodles: This leads to a mushy texture. Cook them just until al dente.
2. Not removing excess moisture: Pat the noodles dry to prevent a watery dish.
3. Using cold chicken: Ensure your chicken is at room temperature for even heating.
4. Oversalting: Remember, pesto and Parmesan are already salty. Taste before adding extra salt.
5. Preparing too far in advance: Zucchini noodles are best served immediately to maintain their texture.

Storing Tips for the Recipe

To keep your zucchini noodles fresh and delicious:

• Store uncooked spiralized zucchini in an airtight container with paper towels for up to 2 days
• If storing the complete dish, keep the zucchini noodles separate from the sauce and toppings
• Reheat gently in a skillet over low heat to avoid overcooking
• Consume leftovers within 2 days for the best flavor and texture

These tips ensure your meal stays fresh and appetizing, even when prepared in advance.

Conclusion

This Zucchini Noodles with Pesto & Chicken recipe offers a delicious, gluten-free alternative to traditional pasta dishes. It’s quick to prepare, nutritious, and infinitely customizable to suit your taste preferences and dietary needs.

We’d love to hear about your experience with this recipe! Did you try any variations? Share your thoughts and photos in the comments below. And don’t forget to explore our other gluten-free recipes for more delicious meal ideas!