Pesto Chicken Pasta

​What You’ll Need

  1. Cherry Tomatoes, cut in half (1 pint)
  2. Olive Oil (1 Tablespoon)
  3. Salt and Pepper, to taste
  4. Chicken Breast, boneless & skinless (1 lb)
  5. Zucchini, spiralized (4–5 medium)
  6. Basil Pesto (1/2–1 cup, depending on your preference)

How We Did It

  1. Preheat oven to 400 degrees
  2. Slice the tomatoes in half and toss them in oil, salt and pepper. Place them on a baking sheet in a single layer and bake for 10–15 minutes, or until they are carmelized.
  3. While the tomatoes are in the oven, season chicken with salt and pepper and cook in a skillet over medium-high heat (about 3–5 minutes per side). After it is cooked, slice in 1 inch chunks and set aside.
  4. While the chicken is cooking (or after it is done — don’t overwhelm yourself!), spiralize zucchini noodles.
  5. Add the noodles to the pan and cook them until they are to your desired tenderness (2 minutes usually does the trick!), stirring occasionally.
  6. Add in tomatoes, chicken, and pesto. Mix thoroughly.
  7. Heat thoroughly.
  8. Serve hot and enjoy!

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