30 Day Clean Eating Challenge – Zucchini Pesto with Grilled Chicken

Oh my! This zucchini pesto certainly satisfied my craving for a big bowl of pasta! This dish is packed full of flavor and is so very satisfying! I spiralized the zucchini myself with the help of my simple soiralizer I got on Amazon… but in a pinch, you can buy the zucchini noodles already in spirals at most grocery stores. Also, I’m including my recipe for pesto or you can buy pre-made pesto sauce on the spaghetti sauce aisle at the store for a shortcut!

Here‘s what you need:

1 lb chicken tenders

2 T olive oil (divided)

1 t Italian seasoning

2 medium zucchinis

8 oz fresh mushrooms, sliced

1 cup pesto sauce ( bought or homemade. See recipe below)

1 15 oz can petite diced tomatoes, drained

1/3 cup heavy cream

shredded Parmesan to garnish

fresh basil leaves torn to garnish

crushed red pepper flakes to garnish (optional)

***First, prepare the pesto sauce if you are making homemade. Blend the following ingredients together in a food processor, except the oil. Pour the oil in slowly while it is mixing to blend.

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic, peeled

1/4 cup grated Parmesan

1 cup olive oil

salt and pepper to taste

Next, place the raw chicken tenders in a large bowl. Drizzle one T of the oil onto the chicken and sprinkle on the Italian seasoning. Stir well to coat each piece. Grill on medium high heat until they reach an internal temperature of 165. Keep them warm.
In a large skillet, heat the remaining T of olive oil and sauté the mushrooms until they are cooked. Add the spiralized zucchini noodles and saute, lightly salting them until they are softened. Just a few minutes will do. Drain off the liquid. Add the cup of pesto sauce and stir to coat the zucchini noodles and mushrooms. Stir in the drained tomatoes and cream. Slice the grilled chicken tenders and toss into the noodle mixture. Serve immediately with grated or shredded Parmesan and fresh basil to garnish. Enjoy!