This Basil Pesto Chicken Pasta Recipe is healthy, light, full of flavor and over-the-top delicious! Stir-fried basil garlic chicken is served over fresh veggie pasta and tossed in a silky, herbaceous basil pesto sauce! It’s fresh, flavorful and can be prepped, ready and on the table in 30 minutes or less!
Updated: This post was originally published in September 2016. I’ve updated the post below to include more information about Basil Pesto Chicken. Plus, I added a recipe video and step-by-step photos to show you how easy this recipe is to make!
Hi friends! How was your Labor Day weekend? I certainly hope you made the most out of your last unofficial weekend of summer!
Our weekend was fine and dandy! We grilled all the things humanly possible while we sipped on summer-fresh libations. Basically, we basked in the glory of summer.
Speaking of summer’s glory, today’s dish celebrates just that! It’s fresh, fabulous and comes together in a flash (30 minutes or less)! It features fresh produce, luscious pesto, dainty vegetable pasta and succulent chicken! It’s a simple and healthy seasonal dinner that will quickly become a family favorite!
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Basil Pesto Chicken Pasta Recipe
Also known as super flavorful and healthy pasta!! Seriously, you guys, this dish is so darn delicious it gives me uncontrollable jazz hands just thinking about eating it! Don’t judge.
I’m hoping you still have a plethora of summer-fresh zucchini, squash and basil, because this pesto chicken pasta is a must!!! I don’t have a garden, but I personally can’t stop myself from buying a lifetime supply of squash every time I go to the market. The struggle is real. Nevertheless, this dish is the BEST way to get rid of your late summer produce… that is, if you feel like eating it instead of shipping it all to me. 😉
Garlicky, basil-y, tender, bite sized pieces of chicken and twirl-tastic, fresh, slightly crisp squash and zucchini noodles tossed in a silky, luscious, herbaceous pesto. Topped with plump, juicy, vine-ripe tomatoes, salty parmesan, crunchy pine nuts, spicy crushed red peppers and fragrant basil leaves. It’s ALL the late summer deliciousness in just ONE bowl.
This basil pesto chicken is fresh, light and healthy, yet fabulously flavorful and seriously satisfying!! Plus, it can be prepped, cooked and on the table in 30 minutes or less! Hello, WINNING at dinner! High fives!!
What’s it made of?
This basil pesto chicken recipe is incredibly flavorful, yet so simple to prepare! It can be made with just a handful of pantry-friendly staples, plus a few easy to find fresh produce ingredients!
Ingredients in basil pesto chicken:
- Pasta: You can use spiralized vegetable pasta or any cooked pasta you love!
- Chicken: You can use any cut of chicken for this recipe. I used boneless, skinless chicken breasts to keep things healthy. However, you can substitute boneless, skinless chicken thighs for even more flavor!
- Oil and Vinegar: Good-quality olive oil and white wine vinegar round out all the flavors and help to thin out the chicken marinade.
- Basil: Fresh basil is must! It provides a robust flavor that is sweet and slightly peppery.
- Shallot: Finely chopped shallots add a delicate, yet deep onion flavor.
- Garlic: Four small cloves of garlic add plenty of robust flavor! If you are averse to garlic, feel free to cut the amount in half!
- Seasonings: Crushed red pepper flakes, kosher salt and fresh black pepper add a ton of flavor!
- Pesto: I prefer homemade basil pesto for the freshest taste. However, you can use any variety of pesto you love! Try sun-dried tomato pesto for a unique twist! Or, if you are in a pinch and looking to save time, you can use any store-bought pesto you love!
Pesto chicken pasta variations:
You can easily add various ingredients to this pasta to add even more flavor and texture! Feel free to get creative and use ingredients you have on hand or love!
Delicious ingredients to add to pasta:
- Tomatoes: Fresh cherry or grape tomatoes
- Asparagus: Blanched, roasted or grilled fresh asparagus
- Peas: Sweet petite green peas (thawed)
- Carrots: Grated or spiralized carrots
- Peppers: Bell peppers or sweet mini peppers
- Greens: Various greens such as spinach or arugula
- Legumes: Drained and rinsed chickpeas or white beans
- Marinated vegetables: Roasted red peppers, kalamata olives or sun-dried tomatoes
- Cheese: Mozzarella pearls or torn burrata
- Nuts: Toasted pine nuts, slivered almonds or salty pistachios
What type of pasta can I use?
I used vegetable noodles for this healthy chicken pesto pasta recipe. However, you can use any variety of pasta you prefer! Long noodles, such as spaghetti are a delicious option. And, small pastas with plenty of nooks and crannies, such as mini shells, cavatappi or farfalle are also wonderful choices! Or, you can even use alternative pastas such as gluten-free, chickpea and even whole wheat pasta!
How to cook vegetable pasta?
Cooking zucchini noodles for this Basil Garlic Chicken is completely optional! Once you toss the zucchini noodles with the pesto, the basil pesto sauce softens the zucchini noodles significantly and gives them a “cooked” taste.
That said, you can cook the zucchini noodles if desired! While boiling and roasting zucchini noodles are two methods of cooking zucchini noodles, they aren’t my preferred method for this recipe. Sautéing zucchini noodles is by far my favorite way to cook them. It’s super quick, easy and the results are delish!
To sauté zucchini noodles, simply place a skillet over medium to medium-high heat and add the zucchini noodles. Drizzle them with a bit of oil and sauté for 3-4 minutes, tossing frequently. You want to make sure you do not overcook the zucchini noodles – they should still have some crunch!
How to prevent zucchini pasta from being watery?
Unfortunately zucchinis are made up of more than 95% water, so zucchini noodles will never taste exactly like a real noodle, and they will have some moisture no matter what. However, there are a few steps and best practices to ensure your zucchini noodles are as waterless and limp-less as possible.
- Select the best zucchini: Make sure you are using a firm, ripe zucchini prior to spiralizing! An overripe zucchini is guaranteed to become mushy and lifeless.
- Don’t peel it: Never peel the zucchini prior to spiralizing! The zucchini skin prevents moisture from seeping out of the zucchini and helps the noodles keep their shape.
- Do not add salt: Never add salt to your zucchini noodles prior to cooking or during cooking! Salt draws moisture out of the zucchini, so only add salt to the zucchini noodles right before eating.
- Never overcook the zucchini noodles: You only want to cook your zucchini noodles for a couple minutes and they should still have crunch! Over-cooking the zucchini noodles also causes moisture to seep out of the zucchini and become mushy.
How to keep basil pesto green?
To keep your pesto a bright green color, you need to blanch the fresh basil leaves prior to preparing the pesto. Blanching basil is completely optional. However, if you plan on keeping the pesto for a few days prior to use, I recommend you blanch the basil first. There is nothing less appealing than brownish-green colored pesto.
Blanching basil is very quick and easy to do! Simply place the basil leaves in gently boiling water for 5-10 seconds. Then, use a slotted spoon to remove the basil leaves and transfer them directly to a bowl of ice water to stop the cooking process. After a couple minutes, drain the leaves in a colander and transfer them to a paper towel to dry completely before proceeding to make the pesto.
How long does pesto last?
If you are making homemade basil pesto, I highly recommend you make a double batch to have some on hand for other recipes! Basil pesto can be stored in the refrigerator or freezer.
- Refrigerator: Homemade basil pesto should be stored in an airtight container in the refrigerator. When properly stored, it will keep for 5-7 days.
- Freezer: Homemade pesto can also be stored in an airtight, freezer-safe container and frozen for up to 6 months. Make sure you thaw the pesto in the refrigerator before using.
- Store-bought pesto: Once opened, ready-made pesto should be tightly sealed and stored in the refrigerator. Properly stored, it will keep for 7-12 days.
What type of pesto can I use?
I prefer to use basil pesto for chicken pasta, however you can use any variety of pesto you love! Try sun-dried tomato pesto or arugula pesto if you want to switch things up!
If you are looking to save time and energy, you can absolutely use store-bought pesto! When selecting pesto at the store, make sure you look at the consistency and check the ingredients. Some brands of pesto are extremely oily and not very appetizing. Other brands can contain unhealthy preservatives and additives. Make sure you select a brand that is thick in consistency, green in color and only contains ingredients you recognize – such as, basil, fresh herbs, olive oil, nuts, parmesan, lemon and spices. I have found that the best store-bought pesto options are located in the refrigerated section of the grocery store.
How to make pesto chicken with pasta?
This recipe is made with fresh, flavorful ingredients and comes together in 30 minutes or less! You can use store-bought pesto sauce to save even more time if desired!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- Marinate the chicken: In a small bowl whisk together the basil and garlic chicken marinade. Place the chicken in a large resealable bag. Pour the marinade over the chicken. Toss to coat. Transfer the chicken to refrigerator for at least 3 hours, or up to 12 hours for the most flavor.
- Make the basil pesto: In the bowl of a food processor, combine the all the ingredients for the pesto, except the oil. Pulse until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Set aside.
- Cook chicken: In a large skillet, heat olive oil. Add shallots and cook until softened. Add garlic and stir until fragrant. Remove chicken from marinade (discarding marinade) and add chicken to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until chicken is browned all over and cooked through, about 6 minutes total. Transfer to a clean plate.
- Toss pasta with pesto: Toss the vegetable noodles (or cooked pasta of choice) with 3/4 cup of pesto to coat. Set aside.
- Serve: Transfer pasta to a serving platter or individual bowls and top with chicken. Garnish as desired. Top with a dollop of pesto or serve remaining pesto on the side. Enjoy!
Basil pesto chicken recipe step by step photos:
What to serve with basil pesto chicken?
This pesto chicken pasta is light and healthy, yet hearty and eats like a complete meal! It can be served in a variety of ways. This dish is packed with protein and plenty of vegetables, so you can enjoy it by itself. However, the serving options for this dish are endless! This basil pesto chicken has an Italian flair, so I recommend pairing it with sides on par with those flavors.
Here are a few of my family’s favorite side dishes:
- Green Salad: Simple leafy green salad, wedge or Caesar!
- Fruit Salad: Combine your favorite fresh fruits or try a grilled fruit salad!
- Bread: Crusty artisan bread or cheesy breadsticks!
- Corn: Grilled corn on the cob or sauteed corn
- Spinach: Sauteed or steamed
- Mushrooms: Oven roasted or simply sauteed
- Peppers and Onions: The best sauteed peppers and onions
- Cauliflower: Roasted, or try cauliflower rice or mashed cauliflower!
- Potatoes: Mashed, smashed or baked
- Grains: Rice or quinoa
With only a couple weeks of summer remaining, and pumpkin threatening to invade your personal space, you NEED to get on this healthy, yet seriously delicious Pesto Chicken Zucchini Pasta!
Until Thursday friends, cheers – to fall food waiting it’s proper turn. 🙂
XOXO
Cheyanne
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Looking for more easy pasta recipes?
If you love this dish, try one of these fast and fabulous pasta recipes next:
Chicken Margherita Pasta Recipe
How to make Basil Pesto Chicken Pasta Recipe and step-by-step video👇
Basil Pesto Chicken Pasta Recipe
Equipment
- Small mixing bowl
- Food Processor
- skillet
Ingredients
- 4 Zucchini or Yellow Squash – spiralized(about 2 pounds total)
- Kosher Salt & Fresh Cracked Black Pepper
CHICKEN
- 2 Pounds Boneless, Skinless Chicken Breasts – cut into bite sized pieces* (about 4 total)
- 9 TBS Olive Oil , divided + more for sautéing
- 1 TBS White Wine Vinegar
- ¼ Cup Basil , packed – roughly chopped
- 1 large Shallot – finely chopped, divided
- 4 Cloves Garlic – minced, divided
- ½ tsp Crushed Red Pepper Flakes , plus more for garnish
PESTO: (yield - roughly 1 cup)
- 2 Cloves Garlic - peeled
- 2 Cups Basil Leaves , packed plus more for garnish*
- ½ Cup Parmesan Cheese – freshly grated, plus more for garnish
- 1/3 Cup Pine Nuts , plus more for garnish
- 1 TBS Lemon Juice
- ½ Cup Extra Virgin Olive Oil
Optional for Serving: Cherry Tomatoes, Lemon Wedges
Instructions
- Marinate the chicken: In a small bowl whisk together 1/2 cup olive oil, vinegar, basil, 1 tablespoon shallot, 3 cloves of the minced garlic, crushed red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer to a large zip-closure bag and add the chicken. Toss to coat. Place in the refrigerator for at least 3 hours, and up to 12 hours to marinate.
- Make the pesto: In the bowl of a food processor, combine the garlic, basil, cheese, pine nuts, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper. Set aside.
- Cook chicken: In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the remaining shallots and cook, stirring, until softened, about 2 minutes. Add remaining clove of minced garlic and stir until fragrant, about 1 minute. Remove chicken from marinade (discarding marinade) and add chicken to the skillet*. Season lightly with salt and pepper. Cook, stirring occasionally, until chicken is browned all over and cooked through, about 6 minutes total. Transfer to a clean plate and set aside.
- Heat zucchini noodles (OPTIONAL)*: Return skillet and reduce heat to medium. Add the zucchini noodles to skillet and drizzle lightly with olive oil. Cook, stirring, until noodles are just warmed through, about 3-4 minutes. Remove from heat and add in ¾ cup of pesto. Toss gently to combine. IF NOT HEATING NOODLES: Toss zucchini noodles with 3/4 cup of pesto to coat. Set aside.
- Serve: Transfer noodles to platter or bowls and top with chicken. Garnish with fresh basil, pine nuts, parmesan cheese, tomatoes and lemon wedges. Top with a dollop of pesto or serve remaining pesto on the side. Enjoy!
Video
Notes
- I cut my chicken into bite sized pieces roughly ¾ - 1’’ small. You can cut yours larger or smaller if you like, you will just need to adjust the cooking time accordingly.
- I marinated my chicken overnight, which is what I recommend for optimal flavor. However, if you are in a pinch, you can marinate it for less time. But, I wouldn’t recommend any less time than 3 hours.
- When cooking the basil garlic chicken make sure you are using a large sauté pan, or cook the chicken in batches. You do not want to overcrowd the pan. If you do, your pieces of chicken won’t get a nice golden brown color.
- If you want your pesto to be a bright green color, you can blanch your basil. This is step is completely optional, and I only blanch basil for my pesto if I plan on keeping it for a few days in the refrigerator. Blanching the basil will prevent the pesto for turning a muted green color if stored for a couple days. To do so, simply place the basil leaves in gently boiling water for 5-10 seconds. Use a slotted spoon to remove the basil leaves and transfer them to a bowl of ice water to stop the cooking process. Drain the leaves in a colander and then transfer them to paper towel to dry completely.
- You can either sauté the squash and zucchini noodles or serve them raw. I actually prefer them raw. Once the pesto thoroughly coats the noodles, it softens them and gives them a "cooked" taste. Just make sure you do NOT salt the zucchini noodles until ready to serve. Salt draws moisture out of the noodles and will cause them to get watery.
- The Basil Garlic Chicken & Pesto Zucchini Noodles are really delicious with fresh, burst cherry tomatoes! Recipe as follows.
Nutrition
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I remember this one Chey! Such a deliciously healthy dish for summer. Love the new photos and video! Pinned!
This chicken pesto pasta looks divine, Chey! Love that you used zucchini noodles to lighten it up – so perfect for summer!
Love all the tips on how to do the zucchini noodles, Cheyanne – I haven’t really experimented with them but I have lots of zucchini growing so this is super helpful! Hope it’s not too hot where you are!
Love the new photos and the video Chey! This looks flavor packed and so incredibly healthy! I just grabbed some zucchini from my brother-in-law’s garden too! I know what I’ll be making!
You know how I feel about pesto….and basil…and everything this dish offers! I loved it the first time I saw it, and I just might love it more, now!! DELISH!
A million times yes to zoodles with pesto! How is that combo as perfect as it is? Honestly, I can take or leave zucchini on its own but add pesto to it and that’s pretty much all I want to eat ever. LOVE this recipe!
This meal looks delicious!! I’ve never tried zucchini noodles but I love pesto! I love making pesto for my spaghetti meals. And your pictures are amazing. Nice recipe!
I’m not much for food fads, but zoodles or squoodles (more fun to say) are such a great invention. Rarely though do they look THIS GOOD. Another beauty, Cheyanne!
OMG I can actually eat this on the diet my gastroenterologist has me on!!! This might be one of my fav recipes you’ve ever posted, love. Making this tonight and I’ll send you a pic!! XOXO
Oh yea…such a delicious and satisfying meal…looks amazing Cheyanne!! xo
Loving all these zoodles of noodles. Looks so healthy and fresh!
Pesto + garlic + chicken + Squash = Squash noodles? Wow! What not to love. I’m obsessed with squash, beautiful 🙂 Count me in Chey! This bowl looks absolutely droolicious. Thanks for this wonderful inspiration my friend. 🙂
This looks super healthy and delicious too! I have just unpacked my spiralizer, which I have bought some time a ago, yesterday and somehow failed to put it together … Promise it is high up on my to do list especially after seeing another yummy recipe where I could use this marvellous new kitchen gadget 🙂
What a gorgeous, decadent looking dish, these are just so fun to eat. Which reminds me that I should use my spiralizer more!! 🙂
My weekend was great. shopping, cooking, praying as it was an auspicious day
I’m a huge fan of zoodles and pesto, it feels as if this recipe was created just for me Cheyanne. 🙂
This is the perfect dish to say goodbye to summer!
Oh my gasshhh this looks amazing! The flavors here…yum.
I’ve spiralized zucchini, but never yellow squash. I need to give it a try. I love how fresh and bright this looks!
OKAY! I know what I need to do first with that spiralizer hiding out behind my cast iron…THIS! You’ve inspired me, friend! Goodness – this sounds good and that pesto actually has me crying over here! So happy you had a fab weekend with your honey! That’s what it’s all about! Happy day! Cheers! xoxo
The squash noodles and pesto sound absolutely delicious!
I’m loving the squash noodles here! This is such a great way to hold on to summer. I’m sad that it is almost over.
Yummy chicken stir-fry!! Stir-frys are my jam and I can eat them every day. Easy peasy and healthy, which are two things I really need in my life right now because of that 4 day eating/drinking holiday I just had 😉 So very happy too that you decided to go outside and enjoy the sun instead of cooking or taking food photographs. Yay Chey! heeheehee 🙂 Also, I don’t want summer to end so can we please tell winter to not show up this year…or I guess I could just move back down to Florida.
Sounds like a great labor day weekend! Grilling all the things is the way to celebrate the last unofficial weekend of summer! This stir fry is late summer produce perfection! Absolutely love zoodles with pesto – so this dish is right up my alley!
I am jealous that you had summery weather to enjoy! Here it’s been feeling like fall for a couple weeks now mostly and I’m just embracing it. I really LOVE fall, I just HATE that it leads to winter. Lol. Enjoy the last of summer friend!
Ugh, hate it when a post falls through and I’m writing another one at the last minute. But hey, this doesn’t seem last minute at all. It’s so pretty! And the squash noodles are the best. I’m adding this one to dinner later because I actually (Gasp!) have all the ingredients handy. Yay!
Hope everything else goes smoothly for you this week!
So glad you had a great weekend! Sorry about the new post but glad you shared these yummy sqoodles for us. We are still swimming in oodles of zoodles and this is the perfect way to use up some of our summer produce!
Cheyanne, this looks FABULOUS! So fresh, light and flavorful! “We grilled all the things humanly possible”…LOL, sounds perfect 🙂
Wow! This is right up my alley. I LOVE basil and you made the squash noodles look so spectacular. I honestly thought it was real pasta at first. 😮 Looks so amazing.
Shut the front door! This looks amazing. Fresh, healthy and delicious. Thanks for sharing.
Velva
Hi friend!! So happy to see you back after the Labor Day weekend! I was totally gonna text you, but then I was like, nah… let the woman rest! 🙂 I’m happy to hear my bestie was basking in the last few bits of summer. What happened?? Oh life… what an basket of unexpected “treats” it can sometimes be! Thank you for always being a woman of your word. I’ll be staying tuned for that post… in the mean time, I’ll be dreaming about these AMAZING squash noodles! Pesto, garlic and basil are my jam!! Thank you for figuring out how to put summer in a bowl. High fives and jazz hands to ya, my dear. Muah! xoxo
Glad you celebrated Labor Day in summery style, and weren’t you the sweetest to write this post up so we could drool over this gorgeous dish? I love everything about this and it’s the kind of dish that makes me hate to see summer go! Summer squash noodles and pesto are the best!
Lol love the “alright, alright, alright”. Our weekend was great, lots of grilling and eating!! Speaking of eating, This looks so delicious! Love the bright pesto, pine nuts are so flavorful! Take care!
haha now I have alright alright alright stuck in my head!! This weekend was gorgeousssssss and definitely perfect for soaking up the outside! Now if only it would stay that way 🙂 Huge bummer on having to do a whole new post but these noodles sure do look delicious!! I love me some pesto anything!
We had a fantastic Labor Day weekend and hit up REI too for a new tent (on SALE!) for camping. Were were so excited we set it up in the backyard to test it out. 🙂
I love me the zoodles, who says food can’t be whimsical and fun, right? With that herbaceous pesto I’m all in the sone. Diving in! So glad you added that shallot and blanched the basil first (culinary school background showing through!), isn’t the shallot underused and so good? 🙂
Hey girl – this looks fabulous. What a great dish. Sorry you had to be penning it on Labor Day. That is the day you are supposed to CEASE from labor my friend. But. I also have a friend who delivered her baby on Labor Day, so she (or the baby) were clearly not paying attention to the calendar either. Let’s talk this delicious meal. I do have tons of produce still on hand, but specifically basil!! I adore all things basil and so once again you are pleasing my tastebuds to the max. Plus I have more tommy toes hanging on the vine – so I’m ready and raring for this delicious dish. Cheers to a wonderful week ahead and more tantalizing meals coming from your kitchen. You and Boy have a great week sweet friend. XOXO
Our Labor Day was crazy to say the least Cheyanne! Hurricane, tropical storm, or “how bout nothing Hermine” threatened our area and absolutely nothing happened!! We had one of the best weekends, but so many people jumped the gun and left to go back home it was just a sin! We met with friends, even dined out one night (to get a little break) sipped margaritas by a friend’s pool and just had a dandy weekend overall! Sounds like you guys did the same!
So yes, let’s enjoy all that summer still has to offer with this fabulous stir fry and zoodles! Count me in please! I love it all! How your week is off to a good start! XO
Beautiful and absolutely perfect for this time of year! Sad that the Labour Day weekend is now behind me, but the beautiful (warm) weather continues here, so could be worse 😉
Hahaha – Cheyanne, I wouldn’t dream of letting summer pass by “without a proper sqoodle-y adieu!” And, besides, when said spoodle-y goodness involves a silky, herbaceous pesto – why, how on earth could I say no?!
You know what though, we had a debate at work just last Friday on who it was who said “alright, alright, alright” first – I thought it was The McConaughey, but some of my co-workers had other opinions – though, I bet if they were accosted with this spoodle-y delight, they might forget all about said debate! Love those garlicky, bite-sized chunks of chicken and I just brought in a t-shirt load (all I could carry in the bottom part of my t-shirt) of tomatoes – which would be perfect for this!
Happy Tuesday, my friend! XOXO
I mean, really, these photos need no words!! You could have just done jazz hands and left it at that 🙂 This dish looks so fabulous!! Hope you had a great Labor Day weekend 🙂
Sounds like you had the perfect long weekend, Cheyanne! We had a similar weekend, with lots of food and chillin’!! Well, I certainly don’t mind if you had something different planned for today because this recipe looks delish! Love your Matthew McConaughey reference 😀 Good one!
I would gladly send you all my Summer produce, but first I have to make this bowl of deliciousness, ok 😉 ? Pinned, of course.
Cheers to a great day in the sun, my friend. xo
There’s nothing better than a great meal that can come together quickly! This looks like it’s full of yummy flavors and would satisfy everyone! Hope your week goes well! 🙂
I change posts last minute all the time! But I’m super glad you shared this recipe! It is absolutely gorgeous and looks so flavorful!
So so good! I love meals that are super quick to while up…and this pesto makes me SO sad that summer is coming to an end!
We had a great weekend! Some pool time, some play time, some party time, some grilling and cocktails time – all good things 🙂 Just like this dish — way to send summer out in style! Loving the squash noodles and that basil garlic chicken – my kinda flavors! Hope life stays in its own lane for the rest of your week to make up for yesterday 😉 XO
Our Labor Day weekend was filled with pizza and cake. And wine. Lots of wine. And kitchen singing into wooden spoons. Maybe because of the wine. 🙂 Meantime, this dish is basically chicken and zoodle heaven on a PLATE! That’s what I call sending summer out in style, my friend! Pinning! Happy Monday. 🙂
I love a good low-carbs meal! This one fits well, Cheyanne. And those pine nuts…seriously delicious!