1/3 cup of reduced fat Italian salad dressing
½ cup chopped fresh basil
½ cup parmesan cheese, divided
1/3 oz pine nuts (55 kernels)
2 medium to large zucchinis, (about 1½ lbs) cut, sliced or spiralized into noodle like strands (should yield 4 cups zucchini noodles)
1½ lbs griddled boneless skinless chicken breast, cubed or cut into strips
2 cups of cherry tomatoes, halved
½ teaspoon crushed red pepper flakes (optional)
- To make pesto, combine the salad dressing, basil, 2 tablespoons parmesan cheese and pine nuts in a food processor. Blend until smooth.
- In a lightly greased skillet over medium heat, cook zucchini noodles until just tender, about 3-5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat.
- Add tomatoes, top with grilled chicken and garnish with crushed red pepper flakes.
Yields 4 servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments, 1 healthy Fat
Cook/Prep Time 20-25 minutes