Pesto Zucchini Noodles With Chicken

This savory zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.


  • 1 tsp. olive oil

  • ½ medium red onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 cup sliced mushrooms

  • 4 fresh basil leaves, finely chopped

  • 2 medium zucchini

  • 1 Tbsp. prepared pesto sauce

  • 2 (4 oz. each) cooked chicken breast, boneless, skinless, sliced, warm


  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside. 

  5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

  6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.

  7. Add pesto; mix well. 

  8. Evenly divide zucchini mixture between two serving plates; evenly top with chicken.