Zoodles with Artichoke Lemon Pesto
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breasts diced
- 1 tablespoon olive oil
- ¼ cup of Artichoke Lemon Pesto
- ¼ cup sun dried tomatoes
- 2 medium zucchini cut into noodles
- salt and freshly ground black pepper
Artichoke Lemon Pesto
- 6.5- ounce jar of marinated artichoke hearts drained
- ⅓ cup parmesan cheese
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic minced
- pinch of salt and pepper
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken and cook until cooked through, 3 -5 minutes.
- Add half of the pesto, sundried tomatoes and zucchini noodles and toss to combine. Cook until noodles are hot, 2-3 minutes. Serve immediately.
- Artichoke Lemon Pesto
- Pulse all ingredients in a small food processor until well blended.