Pesto Zucchini Noodles with Chicken

Hey curly-cues! Get ready to see a lot of recipes for spiralized veggies on my blog!


My favorite, favorite Christmas present this year was my $15 SpiraLife spiralizer. Finally, I can make zoodles properly. I’ve tried to use graters and peelers and other makeshift methods, but the noodles just don’t come out right. So, if you really want to start making veggie noodles, I highly recommend getting a spiralizer. And like I said, they’re only $15 on Amazon. So worth it!

For my first recipe, I wanted to make a big batch of veggie pasta that I could portion out and take to work for lunches. This Pesto Zucchini with Chicken is super easy to put together. I’ve used this pesto sauce before in a Pesto Linguini With Tomato dish and decided to put it together with my zucchini noodles. I also bought a package of pre-cooked chicken to make the assembly even easier.

Now that i have my first spiralized meal in the can, I’m so excited to make more veggie pasta with sweet potatoes and carrots. If you have links to some fresh recipes, I’d love to see them.

6-8 large zucchini (spiralized)
1/2 cup of pesto
1/4 cup condensed cream of celery soup
1 tablespoon milk
2 cups pre-cooked chicken strips
1 Tbsp olive oil


1. Spiralize zucchini and place on a baking sheet covered in paper towel. Sprinkle zucchini with light salt to draw out the liquid. Let sit for 20 minutes
2. While zucchini is sitting, prepare the sauce. In a small pan, combine pesto, cream of celery soup and milk. Stir and simmer until hot throughout.
3. Blot liquid off zucchini with more paper tower or a clean towel.
4. In a large pan, heat olive oil on medium-high heat, add zucchini and saute for 5-6 minutes. Add cooked chicken and pesto sauce to the pan and stir to combine. Cook for another 4-5 minutes until chicken is heated.
5. Serve hot or portion out for weekday lunches or dinners.


Salmon With Green Pea Pesto

When I’m stressed or anxious about something, normally work, cooking helps calm my nerves, even if it’s just for an hour. It allows me to put aside worry and focus on following a methodical recipe. There’s little downtime for my mind to wander – and I get to look forward to a delicious payoff at the end!

This Salmon with Green Pea Pesto helped me survive one of my work-related freak-outs. I have a lot of important projects ahead, so I wanted to make something healthy to fuel my brain and my soul. I love pesto, and since it’s spring I switched up my regular recipe by adding sweet green peas as the base. If I had kids, I would seriously be one of the most hated moms on the block because I’m always looking for ways to sneak more vegetables into my meals. (My husband already gives me side eye when I make brownies. Him: Is there zucchini or spinach in this?)

I’m not hiding anything with this one, there are definitely peas, but also basil, garlic, parmesan and everything else that makes pesto… pesto!

1 10 oz bag of frozen sweet green peas (thawed)
1 cup fresh basil leaves
1/2 cup fresh mint leaves
3-4 cloves garlic
1/4 cup pine nuts (I used walnuts)
1/4 cup parmesan cheese (freshly grated)
1/2 lemon squeezed
1/4 cup Extra-Virgin Olive Oil

1 pound of salmon
1/2 sweet onion, sliced round
1/2 lemon, sliced round
2 cups fish stock (or chicken)
1 cup dry wine (I used chardonnay)
2 sprigs of fresh rosemary

1. Add peas, basil, mint, garlic and walnuts to a food processor.
2. Pulse until ingredients start to combine. Scrape down the edges.
3. Add lemon and cheese to the food processor and cover. Continue to pulse while drizzling olive oil into the mixture. You may have to scrape down the sides again.

1. Salt and pepper fish. In a deep pan, bring stock and wine to a slow boil.
2. Add onion, lemon and rosemary sprigs to the pan and reduce heat. Let simmer for 5-10 minutes to combine flavors.
3. Add salmon to the pan and cover. Allow fish to cook for 5 minutes until it’s just pink evenly across the top. (Do not overcook)
4. Remove fish from pan and plate. Top fish with pesto and serve.

Grilled Goat Cheese, Pesto and Roasted Tomato Sandwich

Today is the cheesiest day on the calendar. It’s National Grilled Cheese Day during National Grilled Cheese Month! Holy cow! Or holy goat… I don’t discriminate when it comes to who produces my cheese. Speaking of goat cheese, I’m feeding my guilty pleasures with this melt-in-your-mouth Grilled Goat Cheese, Pesto and Roasted Tomato sandwich.

Grilled cheese sammys aren’t just for the kiddos anymore. Pinterest fans know that there are practically a million versions of adult grilled cheese sandwiches out there. For this recipe, I used some leftover goat cheese in my fridge,  I whipped up some homemade Spinach Pesto (just swap out the basil with baby spinach in THIS RECIPE, and I bought some roasted tomatoes from the antipasto salad bar at Central Market. That’s all you need for the filling. A hearty 7 grain bread finishes off this zesty and colorful grilled cheese. (Note: I only made half a sandwich for this post.)

Pesto, store bought or homemade
Crumbled Goat Cheese
Roasted Tomatos, I used store bought
7 grain bread, 2 slices
1/2 tablespoon butter

1. Melt salted butter in a frying pan on medium low.
2. While butter is melting, spread pesto on one slice of bread, top with roasted tomato slices, top with crumbled cheese.
3. Cover with second slice of bread. Put sandwich on frying pan until one side is golden brown. Flip, cook until the second side is golden brown. Remove from the pan and enjoy!