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.
Process until almost smooth.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
