In the Kitchen / Ali Maffucci’s Basil Pesto Zucchini Pasta with Green Beans and Chicken

We’re interested in keeping your workouts challenging and your go-to healthy meals simple. We’re featuring another summer recipe from home rider, Ali Maffucci of Inspiralized, that packs a lot of flavor in only a short amount of prep time. Find the full recipe below.

9G7A3736Basil Pesto Zucchini Pasta with Green Beans and Chicken

Time to prepare: 10 minutes / Time to cook: 15 minutes / Serves: 2

Ingredients

For the pasta:

  • 1 cup trimmed and chopped green beans (chopped into 1.5” long pieces)
  • 1 boneless chicken breast, chopped into 1/5” thick cubes
  • salt and pepper
  • 1 garlic clove, minced
  • 2 medium zucchinis, Blade D, noodles trimmed

For the pesto:

  • 3 cups basil leaves, packed
  • 1 tablespoon pine nuts
  • 3-4 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 large clove of garlic, minced
  • optional: 1 tablespoon grated parmesan cheese

Want to learn more on The Inspiralizer? Click here.

How to prepare

  • Start by spiralizing your zucchini noodles, and prepping all other ingredients.

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  • Place all of the ingredients for the pesto into a food processor (or high speed blender) and pulse until creamy. Taste and adjust, if needed, and set aside.

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  • Next, heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add in the green beans and chicken. Season with salt and pepper. Let cook for 5 minutes, then add in the garlic and cook another 5-10 minutes or until chicken is cooked through and no longer pink on the inside.

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  • Add in your pesto to a bowl with your spiralized zucchini and toss making sure to cover all of the noodles thoroughly.

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  • Finally, plate your noodles and top with the chicken and green beans.

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Love Ali’s top? Make sure to find it online at the Peloton Boutique.

Find more recipes like this one in Ali’s next cookbook, Inspiralize Everything, available this month!

Inspiralize Everything (1)

Follow along on Ali’s official site, including all of her best recipes, by clicking here.

 

 

 

 

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