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?
I hope you answered yes. Because if you did, you’d be right! And it’s nice to be right every now and again. Am I right? Yes again! We’re two for two!
So let me tell you about this dish that holds a special place in my heart…
I was chattin’ with my daughter Chels, a night or two after we returned home from visiting her in LA, catching up on everything she was doing in the hours since we left her. 🙁 And of course our conversation turned to food. (Is anybody shocked by this? I didn’t think so!) We got to talking about what she had for dinner (without us), and she said that she and her roommate, Kelsey, had stayed in and prepared a recipe of Kelsey’s the night after we left. She raved about it(!) so of course I needed the deets. She happily obliged! Before I knew it, I received a text containing the components for this dish. As soon as I read it, I knew I’d be making and sharing it with you guys as soon as I could!
I gathered all of the ingredients, which included a rotisserie chicken, and got to work preparing a meal that gets high grades for both flavor and ease. Basil pesto, juicy chicken, roasted tomatoes, toasted pine nuts, zucchini noodles, Parmesan… Does it get any better?
In my grocery travels I stumbled upon some gorgeous Campari tomatoes, also know as tomatoes on the vine.
- deep red color
- low acidity
- supreme juiciness
- perfect texture
…it’s a tomato I can get behind. And boy was it a perfect addition to this medley of fresh flavors.
Whether eaten straight off the vine or roasted and added to your favorite dishes – these ruby baubles, slightly larger than cherry tomatoes, are a thing of beauty.
As I said, I used a rotisserie chicken because, well, sometimes that’s all we have time for. But if time is on your side – there’s nothing better than a roasted chicken made from the comforts of home. And feel free to use your favorite store bought pesto if the thought of pulling out the food processor or mortar and pestle is just too much for a Thursday night. Who hasn’t been there?
And zucchini noodles? Yep, feel free to use your spiralizer – which takes minutes, or, if your grocer sells them spiralized and ready to sauté…you know where I’m headed with this.
This is a dish that can take as little as 20 minutes to prepare…healthy, tasty and quick! It’s the kind of meal that my California girl and her two sweet roommates prepare a lot. These ladies know the deal where flavor is concerned!
Thanks for the inspiration Chelsea, Kelsey and Lindsey! <3
- 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
- ⅓ cup pine nuts, toasted
- 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.