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Arugula Pesto Chicken

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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
Arugula Pesto Chicken Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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