Arugula Pesto Chicken

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.