Keto Pesto Chicken Linguine Recipe

Name: Keto Pesto Chicken Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 25 g Parsley; 100 g D'Lecta Parmesan Extra Hard Cheese Block; 100 g Garlic - Single Clove; 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 270 g Urban Platter Shirataki Noodles; 250 g Spinach - Chopped; 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil

Italian cuisine · 550 calories

About this recipe

A delicious and keto-friendly twist on classic pesto chicken linguine, featuring zucchini noodles and a creamy spinach pesto sauce. Perfect for a satisfying dinner solution.

Ingredients

25 g Parsley
100 g D'Lecta Parmesan Extra Hard Cheese Block
100 g Garlic - Single Clove
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
270 g Urban Platter Shirataki Noodles
250 g Spinach - Chopped
4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil

Instructions

1. For the pesto sauce, in a blender or food processor, combine 1 1/2 cups fresh spinach, 1/2 cup parsley, 1/4 cup chicken broth, 1 egg yolk, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried basil, and 1 minced clove of garlic. Blend until the mixture is smooth and creamy.
2. Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add 2 chicken breasts, seasoned with salt and pepper, and cook for 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
3. In the same skillet, lightly sauté 2 spiralized zucchini (zucchini noodles) for 2-3 minutes until just tender but still firm. Remove from heat.
4. Toss the zucchini noodles with the prepared pesto sauce until evenly coated.
5. Plate the zucchini noodles and top with the sliced chicken breasts. Garnish with additional Parmesan cheese and parsley if desired. Serve immediately.