Fresh courgette ribbons are tossed with a creamy avocado pesto and topped with diced chicken in this quick and easy low carb dish.
I love Zoodles and this is a new recipe for me. The avocado with pesto was a pleasant change, I used Morningstar vegetarian meatless chick’n strips in place of the chicken and it was very tasty. I could have used another zucchini, it was delicious but a bit rich. - 14 Sep 2018 (Review from Allrecipes US | Canada)
I made it with some adjustments/substitutions because I have Mast Cell Activation Disorder and have to follow a low-histamine, autoimmune protocol diet. It was still VERY GOOD and satisfied a desire for something creamy and cheesy even though I made it without dairy except for grass-fed Kerrygold butter (the best kind of butter and is a healthy fat). Even my husband and friend -- who have no dietary restrictions -- liked it. We were impressed that the zoodles retained their al dente texture even with re-heating as leftovers. I only had 1.5 lb package of chicken breast and four organic zucchini and that ratio was waaaay too much protein. I bought 6 more zucchini the next day, and that ratio was perfect. So 10 zucchini to 1.5 lbs chicken breast ... means that I used almost double what the recipe called for. Oh wait, it doesn't say 1 lb chicken breast. It says 1 chicken breast. Then I guess I used a similar ratio. That's confusing and in my opinion the recipe should include more exact measurements since chicken breasts come in all sizes. I always buy organic zucchini because zucchini are on the EWG's dirty dozen list for produce meaning they retain a large amount of pesticide residues, so organic is best for health. I made my own pesto (EVOO, garlic, basil, parsley, walnuts and macadamia nuts, S+P) and used the whole batch. For the second batch of zoodles I added a bunch of salt and let them sit for 30 minutes to sweat out extra liquid. Then rinsed and dried them in a sal - 08 Jun 2017 (Review from Allrecipes US | Canada)
I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it, in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious! - 10 Apr 2017 (Review from Allrecipes US | Canada)