How to make Chicken Basil Pesto with Zoodles (Zucchini Noodles) Low Carb

This is my own low-carb creation - I had some things that needed to get used up, so I came up with this recipe. I've always been able to do that, whereas some people would look in the cupboard or fridge and say there's nothing to eat, I'll look at what's there and come up with an interesting recipe. Usually it turns out great, and this time was no exception. Hubby loved it, too! INGREDIENTS: 1T Olive Oil 4 chicken breasts cut into strips or chunks 1 tsp garlic minced jar fire roasted red peppers (capsicum) half a jar or so of basil pesto (or your favourite flavour) Parmesan cheese fresh basil 4 zucchini, spiralized into noodles METHOD: Heat a large frying pan over medium-high heat and add the olive oil. Add chicken and 1 teaspoon minced garlic, and stir fry until browned evenly. While the chicken cooks, spiralize your zucchini. You can make it into spaghetti strips or wide noodles or whatever you like. If you don't have a spiralizer you could just cut the zucchini into 1/8" thick slices, then stack the slices and cut again into matchsticks or whatever thickness you like. If your jarred roasted peppers are large, cut them into bite size chunks. When the chicken is cooked, add the chopped peppers and zoodles, and stir through. Cook for a few minutes until the zucchini noodles reduce in size. You don't want them to get mushy so don't cook too long, just until they're tender. Pour off any excess water and stir in some pesto. I added about half the jar. Cook and stir another few minutes and remove from heat. Sprinkle with parmesan cheese and fresh basil, and serve. This was so good, we'll make it again for sure. I don't miss pasta when I've got zoodle dishes like this, that's for sure! Visit and Like us on Facebook:   / annas-kitchen-1686376324950749