Easiest Way to Make Pesto Pasta With Green Beans

Avocado Pesto With Zucchini Pasta

Add the green beans, and cook until very tender, about 6 to 8 minutes, depending on size.

Recipe Summary Avocado Pesto With Zucchini Pasta

This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!

Ingredients | Pesto Pasta With Green Beans

3 zucchini, trimmed

1 ripe avocado - peeled, halved, and pitted

5 tablespoons pesto, or more to taste

1 skinless, boneless chicken breast

½ teaspoon paprika

1 pinch salt and black pepper to taste

olive oil, divided

2 tablespoons grated Parmesan cheese (Optional)

Directions

Make zucchini noodles using a spiralizer.

Mash avocado in a small bowl and mix in pesto until smooth.

Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Substitute cashew pesto for the pesto if preferred.

Info | Pesto Pasta With Green Beans

prep: 25 mins cook: 20 mins additional: 5 mins total: 50 mins Servings: 2 Yield: 2 servings

TAG : Avocado Pesto With Zucchini Pasta

Main Dishes, Pasta, Chicken,