Zucchini Noodles with Roast Chicken in Chickpea Pesto

Zucchini Noodles with Roast Chicken in Chickpea Pesto

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 3 servings


For the Pesto

  • 14 - 19 oz cans chickpeas , drained
  • 3 cups basil chopped fresh leaves
  • 1 1/4 cups olive oil
  • 3 tbsps chopped garlic
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1/4 cup parmesan grated

For The Noodles

  • 2 zucchini large , spiralized
  • 2 chicken breast roast , chopped


  • Get the 2 two breasts from your favourite roasted chicken. I was lazy today and just bought a Costco chicken, but have a few recipes I use. http://www.raymondsfood.com/roasted-chicken-with-sriracha-honey-sauce-recipe or http://www.raymondsfood.com/oven-roasted-chinese-five-spice-chicken-with-banh-mi-style-slaw-on-steamed-buns-recipe Roughly chop the breasts and set aside
  • Add all the pesto ingredients to a food processor and process til smooth. Add more oil as needed to adjust consistency.
  • Sauted the noodles with the chicken in a large in with oil and some salt. Sautee 2-3 minutes til noodles are soft.
  • When the noodles begin to soften, add several large spoonfuls of pesto- about 3 per serving. Toss well to coat everything and serve with extra grated parmesan.


NOTE: Only cook what noodles you plan to eat immediately. Sauteed zucchini noodles will get slimy and gross in the fridge, but fresh uncooked ones will keep much longer.