Recipes · Dinner

Pesto Chicken & Zucchini Pasta

Half pasta, half zucchini ribbons, all coated in a walnut-basil pesto with seared chicken.

30 mineasy4 servings$$italianHigh protein
Why it earns its place. The half-vegetable trick keeps a generous bowl under 500 calories; walnuts make the pesto count nutritionally.

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Ingredients · 4 servings

  • 450 gchicken breast — sliced
  • 220 gpenne or fusilli
  • 2 mediumzucchini — ribboned
  • 2 big handfulsfresh basil
  • 40 gwalnuts — toasted
  • 30 gparmesan — grated
  • 1 clovegarlic
  • 2.5 tbspolive oil
  • 0.5 wholelemon — juiced
  • 200 gcherry tomatoes — halved

Contains: gluten, dairy, tree nuts. Always check labels — brands vary.

Method

  1. Blitz basil, walnuts, parmesan, garlic, oil, lemon, and a pinch of salt into a rough pesto; loosen with a spoon of water.
    5 min
  2. Cook pasta; save a mug of water. Sear the chicken in the last minutes.
    12 min
  3. Toss pasta, zucchini ribbons, tomatoes, and chicken with the pesto and a splash of pasta water until glossy — the zucchini softens on contact.
    3 min

Nutrition per serving

490calories
36 gprotein
44 gcarbs
19 gfat
6 gfiber
4 gsat fat
420 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

costAny nut or seed in the pesto — pumpkin seeds are the budget champion
allergyGluten-free pasta swaps straight in
cultureWhite beans instead of chicken for meat-free

Storage. Fridge 2 days; pesto alone keeps 5 days under a film of oil.

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