Arugula Pesto Chicken Recipe

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Arugula Pesto Chicken Recipe
Arugula Pesto Chicken Recipe photo by Taste of Home
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Arugula Pesto Chicken Recipe

Read Reviews
3 1 1
Publisher Photo
We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something The Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups fresh arugula or spinach
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 garlic clove, minced
  • 1-1/2 teaspoons sea salt, divided
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 4 medium zucchini
  • 1 rotisserie chicken, skin removed, shredded
  • 2 plum tomatoes, chopped
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional

Directions

Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands.
In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes.
Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon. Yield: 4 servings.
Originally published as Arugula Pesto Chicken in Taste of Home June/July 2016, p28

Nutritional Facts

1-1/2 cups: 488 calories, 32g fat (5g saturated fat), 110mg cholesterol, 836mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 41g protein.

  • 4 cups fresh arugula or spinach
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 garlic clove, minced
  • 1-1/2 teaspoons sea salt, divided
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 4 medium zucchini
  • 1 rotisserie chicken, skin removed, shredded
  • 2 plum tomatoes, chopped
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional
  1. Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands.
  2. In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes.
  3. Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon. Yield: 4 servings.
Originally published as Arugula Pesto Chicken in Taste of Home June/July 2016, p28

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Lor207 User ID: 978905 248617
Reviewed May. 25, 2016

"Mixed reviews from my family on this. Loved how healthy and quick to put together once the zucchini was shredded. My kids loved this. My husband felt it was too healthy. I felt it needed something.

I used xtra cherry tomatoes and the parmesean, but next time I might add a lot more garlic."

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