1. Pulse arugula, basil, pine nuts, garlic and 1
tsp. salt in a food processor until chopped. while
processing, gradually add 1/4 cup oil in a steady
stream until mixture is smooth. 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 sppon
Originally Submitted
7/7/2016
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