Categories: Meals
Ingredients
- 4 cups fresh arugula
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1 1/2 tsp sea salt, divided
- 1/4 cup plus 1 tbsp. olive oil, divided
- 4 medium zucchini
- 1 rotisserie chicken, skin removed, shredded
- 2 plum tomatoes, chopped
- 1/4 tsp pepper
- Grated Parmesan
Directions
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Pulse arugula, basil, pine nuts, garlic and 1 tsp salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady steam until mixture is smooth. Shred zucchini lengthwise into long strands.
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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.
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Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.