Michelle's Pesto Chicken with Vegetable Ribbons
Why I Love This Recipe
Chicken and pasta dinner full of flavors and the spiralized vegetables are appealing to children, enticing them to eat more veges.
Ingredients You'll Need
¾ lb. fettuccine pasta
3 large carrots, peeled
3 small zucchini
8 oz. cooked chicken breast, cut into 1/4” strips (can substitute large can of white chicken chunks if you need a shortcut)
½ c. prepared pesto sauce (sold in pasta section of grocery store)
¾ t. salt
1 c. Cherry or grape tomatoes, halved
grated parmesan cheese
Bring large pot of lightly salted water to a boil, and cook pasta according to package directions. Working over a bowl with a vegetable peeler, peel thin lengthwise strips of carrots and zucchini to create the “ribbons.” Stop when you reach the inner cores, which won’t be used. (Tip: You can dice the cores to add into vegetable saute’ for a future meal.) Add carrots and zucchini to pasta water during the last 5 mins. of cook time. If using chicken strips, place them in the bottom of a colander, then drain the pasta and veggie ribbons over the chicken. If using canned chicken drain off the liquid, and transfer the chicken and pasta mixture into a large bowl (or return to the cooking pot if you don’t want to dirty a serving bowl.) Gently toss the pasta, vegetable ribbons, and chicken with pesto and salt (to taste) until thoroughly combined. Garnish with tomato halve and parmesan cheese. This dish is a great way to get your kids to eat more veggies.