Zoodles with Artichoke Lemon Pesto

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Featured Image for post Zoodles with Artichoke Lemon Pesto

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.

Artichoke Lemon Pesto Ingredients

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.

Featured Image for post Zoodles with Artichoke Lemon Pesto
Yield: 4 servings

Zoodles with Artichoke Lemon Pesto

Cook Time 8 minutes
Total Time 8 minutes

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

Artichoke Lemon Pesto

  • 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

Instructions

  1. 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.
  2. 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

  1. Pulse all ingredients in a small food processor until well blended.

If you’re looking for more Zoodle recipes, Kalyn has a great Zoodle Pinterest board.

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