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The ingredients needed to cook Pesto Z'paghetti with Chicken:
- You need 28 oz spirilized zucchini, about 4 medium
- Provide 1/2 c light/low-fat Ricotta cheese
- Get 1 T grated Parmesan cheese
- Provide 1/4 oz pine nuts
- Get 1/4 c plus 2 T chopped fresh basil
- Provide 1 T chopped garlic
- Get 1/2 tsp each salt and pepper
- Provide 8 oz boneless chicken breast, pounded to 1/2" thickness
Instructions to make Pesto Z'paghetti with Chicken:
- To make sauce, combine in a small blender: Ricotta, Parmesan, pine nuts, 1/4 c basil, 1-1/2 tsp garlic, 1/4 tsp each salt and pepper. Add about 3 T water. Blend until uniform.
- Spray large skillet with cooking spray and heat on med. Season chicken with 1/4 tsp each salt and pepper. Cook until no longer pink, about 4 min. on each side. Transfer to cutting board and slice.
- Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add zucchini and 1-1/2 tsp garlic. Cook and stir until slightly tender. Drain excess liquid from pan.
- Add in sauce, cook and stir until noodles are evenly coated with sauce.
- Plate noodles and top with chicken. Sprinkle with remaining chopped basil.
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