Zoodles with Artichoke Lemon Pesto

Name: Zoodles with Artichoke Lemon Pesto
Cook time: 8 min
Total time: 8 min
Ingredients: 2 large boneless skinless chicken breasts (diced); 1 tablespoon olive oil; 1/4 cup of Artichoke Lemon Pesto; 1/4 cup sun dried tomatoes; 2 medium zucchini cut into noodles; salt and freshly ground black pepper; 6.5- ounce jar of marinated artichoke hearts (drained); 1/3 cup parmesan cheese; 1/3 cup olive oil; 1 tablespoon lemon juice; 4 cloves garlic (minced); pinch of salt and pepper

Published by Melissa on March 20, 2015 | Updated June 10, 2022 | 13 Comments

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Zucchini noodles quick fried with chicken and sun dried tomatoes in an easy-to-make, flavorful artichoke lemon pesto.

Have you tried zoodles yet? Zoodles are zucchini noodles made with a Spiral Vegetable Slicer. The noodles make a great substitute for pasta when you’re trying to eat less carbs.

Recently I was at Sprouts buying zucchini to make noodles. I’d planned on serving the zoodles with a traditional basil pesto, but decided to try an Artichoke Lemon Pesto they were selling.

My husband and I loved it. It was so bright and fresh and flavorful that my husband said I should post the recipe. I didn’t want to post the recipe using the store bought Artichoke Lemon Pesto, so I bought the ingredients and recreated it at home.

Zucchini noodles quick fried with chicken and sun dried tomatoes in an easy-to-make, flavorful artichoke lemon pesto.

The pesto recipe makes twice as much pesto as you need for the recipe, but it’s great with sautéed vegetables too. I added sun dried tomatoes the second time I made the recipe to add a pop of color and because I loved them.

This meal comes together really quickly. Just be sure and use a hot skillet so you get good color on your chicken and so the zoodles get hot quickly without getting too soft.

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