Arugula Pesto Chicken

Summer Squash Recipes

9/10/2020, 6 a.m.

Arugula Pesto Chicken Servings: 8 / Total Time: 25 mins


• 4 cups fresh arugula or spinach

• 1 cup fresh basil leaves

• 1/4 cup pine nuts

• 1 garlic clove, minced

• 1-1/2 teaspoons sea salt, divided

• 1/4 cup plus 1 tablespoon olive oil, divided

• 4 medium zucchini

• 1 rotisserie chicken, skin removed, shredded

• 2 plum tomatoes, chopped

• 1/4 teaspoon pepper

• Grated Parmesan cheese, optional


• Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands.

• In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes.

• Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.

Arugula Pesto Chicken Recipe photo by Taste of Home