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.


Zucchini Noodles

Zucchini Noodles
I am seeing recipes for Zucchini “Noodles” or Zoodles everywhere! It may have a little something to do with the fact that the late-summer veggie is bursting out of gardens left and right and people are scrambling to eat the spoils of their labor before their harvest, well, spoils! Gad-ZUKES! Zucchini noodles are being touted as a wonderful grain-free, gluten-free substitute for traditional pasta. Personally, I like to mix the two together.
Making zucchini noodles
I suppose one can only eat so many helpings of zucchini boats and sautéed zucchini before they curse the day they planted their summer squash. That’s why I love the idea of creatively transforming zucchini into something it’s not. Not only does it keep our love of zucchini fresh, it crams more veggies into our daily diet.
Cooking Zucchini Noodles
I decided I just had to try my own batch of Zoodles. They just look so darn pretty and colorful. I used both green and yellow summer squash.
TIP: A julienne peeler works wonders *or* cut the ends off the zucchini and – in long strokes the length of the zucchini – run it down the wide-mouth side of a stand-up grater for nice, thin strips. 
Zucchini Noodles 1I made my dish based on a recipe from Williams-Sonoma. If you’re ready to create your own zucchini noodles, I’ve got you covered! I scoured the web to round up some other incredibly delicious Zoodle recipes and tips for you. Check them out on my Zucchini Noodle Pinterest Board.

Now that I’m hooked on zucchini, leave me a link to your favorite, creative zucchini recipes in the comments section and I’ll tweet/pin/facebook them out to the interwebs!

Zucchini Noodle Pinterest Page