Ingredients
4 medium zucchini
450 g chicken cut into cubes
1 tsp extra virgin olive oil
70 g Pesto sauce
Ground black pepper, to taste
Salt, to taste
Few basil leaves
Preparation
Using a spiralizer make zucchini noodles. Set aside. Preheat a non stick skillet on medium heat and swirl oil. Add chicken, sprinkle with salt and pepper and cook until golden brown or chicken is cooked through, stirring occasionally. Transfer to a bowl.
Return skillet to low heat and add zucchini noodles. Cook for about 4 minutes, stirring occasionally. Noodles should be just a tiny bit cooked and warmed through.
Add previously cooked chicken. Gently toss and remove from heat.
