Chef's Pick
13 min.
590 cal.
2 serv.
No Heat
Cook time: 13 minutes
Heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 1-2 min per side until warm, then slice into bite-size pieces + set aside
Heat 1 tsp oil in skillet over med-high; wash, then slice one zucchini into ¼-inch rounds, add to pan, season with salt/pep + sauté 3-4 min until tender; set aside
Boil 3 quarts unsalted water + loosen fusilli with hands; boil 2-3 min until al dente, then drain
Mix it all with 2-4 tbsp pesto
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
590
29g
38
Saturated Fat
5g
25%
Trans Fat
0g
125mg
42%
1240mg
54%
49g
18%
Dietary Fiber
8g
29%
Total Sugars
3g
Included 0g added sugars
0%
40g
0%
11%
33%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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