Keto Pesto Chicken Linguine Recipe

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

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 100 G Jumbo Garlic 100g
• 350G Typically Daylesford Organic Chicken Breasts
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1Pc Avacado 1pc
• 1 Bunch Baby Spinach - Bunch
• - Ktc Vegetable Oil

Instructions

1. 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. 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. 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. 4. Toss the zucchini noodles with the prepared pesto sauce until evenly coated.
5. 5. Plate the zucchini noodles and top with the sliced chicken breasts. Garnish with additional Parmesan cheese and parsley if desired. Serve immediately.