Ingredients

Ingredient Checklist

• 4 medium-large zucchini (about 2 pounds), trimmed
• ¾ teaspoon salt, divided
• 2 cups packed fresh basil leaves
• ¼ cup pine nuts, toasted
• ¼ cup grated Parmesan cheese
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons lemon juice
• 1 large clove garlic, quartered
• ½ teaspoon ground pepper
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Directions

• Step 1
• Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
• Step 2
• Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
• Step 3
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
• Step 4
• Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.