Keto Creamy Pesto Chicken with Zucchini Noodles

Ingredients

• 4 each Chicken breasts
• 1/2 cup Pesto (nut-free)
• 1/2 cup Heavy cream
• 2 large Zucchini
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Parmesan cheese (optional)

Instructions

1. 1Prepare the zucchini noodles: Use a spiralizer to turn the 2 large zucchini into noodles, or use a vegetable peeler to create long, thin ribbons. Set these aside.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium heat (about 325°F or 163°C). Add the 2 cloves of minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
3. 3Add the 4 chicken breasts to the hot skillet. Cook for 6-8 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a clean plate. Tent loosely with foil to keep warm.
4. 4In the same skillet, combine the 1/2 cup of nut-free pesto and the 1/2 cup of heavy cream. Bring the sauce to a gentle simmer over medium heat (about 325°F or 163°C) and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
5. 5Return the cooked chicken breasts to the skillet with the pesto cream sauce. Turn the chicken to coat it evenly with the sauce. Let it heat through for about 1-2 minutes.
6. 6Season the chicken and sauce with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
7. 7Serve the creamy pesto chicken over the prepared zucchini noodles. If using, sprinkle the 2 tablespoons of Parmesan cheese over the top.

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