Description
A fresh and vibrant dish featuring spiralized zucchini noodles combined with juicy tomatoes and a flavorful pesto sauce. This recipe highlights the natural textures and bright flavors, making it a light and healthy option perfect for warm days or whenever a refreshing meal is desired. The combination offers a satisfying blend of taste and nutrition without being heavy or overpowering.
Ingredients
– 2 chicken breasts
– 1 cup mushrooms, sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
4. Pour in the heavy cream and stir well to combine. Allow the sauce to simmer and thicken for a few minutes.
5. Season the sauce with salt and pepper to taste.
6. Return the chicken breasts to the skillet, spooning some of the sauce over them. Let everything warm together for 2-3 minutes.
7. Garnish with fresh parsley before serving.
Notes
Make sure to drain excess water from zucchini to avoid soggy noodles
Use fresh herbs for best flavor
Serve immediately to maintain texture
Adjust pesto quantity to taste for balance
Use a sharp knife for clean spiralizing cuts
- Prep Time: 30
- Cook Time: 20