Name: Pesto Chicken with Roasted Tomato & Pine Nut Zucchini Noodle Bowls
Ingredients: 2 lbs. Campari tomatoes; 4 Tbsp. olive oil, divided; pinch of red pepper flakes; Salt & black pepper, to taste; 2 lbs. zucchini noodles; 6 Tbsp. basil pesto, homemade or store-bought; 2 lb. rotisserie chicken, shredded; 1/3 cup pine nuts, toasted; Parmesan

Description

If I told you that Pesto Chicken with Roasted Tomato & Pine Nut Zucchini Noodle Bowls could be on the table in 20 minutes, would you believe me?

Ingredients

Scale

2 lbs. Campari tomatoes
4 Tbsp. olive oil, divided
pinch of red pepper flakes
Salt & black pepper, to taste
2 lbs. zucchini noodles
6 Tbsp. basil pesto, homemade or store-bought
2 lb. rotisserie chicken, shredded
1/3 cup pine nuts, toasted
Parmesan

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Instructions

Preheat oven to 400 F.
On a sheet pan place the tomatoes, drizzle with 2 Tbsp. olive oil, salt and black pepper. Roast for 20 minutes.
In the meantime, in a large skillet over medium heat, add 2 Tbsp. olive oil.
Add the zucchini noodles (may have to cook in two batches), red pepper flakes, salt and black pepper. Cook for 4 minutes, until heated through.
Remove from heat and place zucchini noodles, shredded chicken, pesto and pine nuts in a large mixing bowl and combine.
Add tomatoes and Parmesan before serving.
Enjoy!