Whole30, paleo, gluten-free, dairy-free and low carb zucchini noodle pasta with pesto and chicken makes for the perfect healthy weeknight dinner. Ready in 30 minutes.
Happy New Year! I know, I’m six days late. Well it’s taken me a full six days to recover from the Christmas and New Year holidays. The last two weeks have been a complete blur for me.
After coming back from three weeks in sunny Puerto Rico, I was home for barely a couple days before jetting off to Canada to go skiing for Christmas with my parents, and boyfriend. It wouldn’t be enough if it was just the four of us though. In Canada we were met by my cousins and aunt who live in Montreal, as well as many of my parents friends who were also vacationing up there.
Every now and then I forget that I am completely obsessed with skiing. As in, can never get enough. Christmas Eve day was spent relaxing in a spa with my mom (compete with massages) and Christmas day was spent doing one of my all time favorite activities – skiing for a full 8 hours. Somewhere in between all that I also sandwiched in some movie watching, feasting and lots of wine and prosecco drinking.
The cottage we rented was the quintessential winter dwelling with a little skylight bed nook perfect for lounging. And I even got some sledding in, and managed to get myself stuck on a broken down ski lift in the freezing ice rain for 20 minutes.
Then, without even coming down from that exciting trip, I headed to Montreal with my cousin before driving down to Boston for a New Years celebration. Her boyfriend flew in and more family came in over the days. The house was filled with people and I mostly ran around putting on my best hostess face, trying to keep energy levels high while making sure everyone was well fed and never thirsty. I cooked up a storm, from my orzo with salmon, sun-dried tomatoes and avocado, to breakfast egg skillets, jackfruit tacos, rosemary mustard roasted lamb, Asian lettuce wraps, etc.
We played about 67458325784 round of catch phrase, taboo, pictionary, Rock Band, you name it. And then I danced until six in the morning on New Years.
It was all a lot to take in. I thrive on family madness and big family gatherings make my heart fill with joy.
But they also exhaust me. And so after everyone was gone on January 3rd, I was ready to rest. Except then I came down with a cold. So watching a full season of a show (Billions) became absolutely mandatory.
Computer (as in, blog time) had to wait. I had a cold to get over, lots of tea and soup to consume, and television to watch.
It was the perfect ending to an amazing family filled set of holidays.
And after a diet mostly dictated by crackers, chips, dip, prosecco, wine, whiskey and vodka, it’s time for a serious reset.
Detox time. My body could not be happier about healthier lighter meals packed full of veggies & protein while going very light on the carbs. My beverage of choice the last few days has been tea and I couldn’t be happier about it.
And that’s where this Whole30 Zucchini Noodle Pasta with Pesto and Chicken comes in. Whole 30 seems to be a super popular 30 day diet in January – a New Year’s reset – that is focused on whole foods eliminating sugar, alcohol, grains, legumes, soy, and dairy from their diets. Now I can’t say that I am a full participant this month (I mean I do have my mom’s birthday and a best friend’s wedding coming up) but I will try to incorporate more whole 30 meals into my daily routine.
This zucchini noodle pasta is made with spiralized zucchini noodles instead of regular carb loaded pasta. If you haven’t tried zucchini noodles yet you must (and you absolutely need the Briefton’s 5 blade spiralizer only $29) because they are going to blow your world.
Calorie and carb heavy pasta step aside. With zucchini noodles you get a lighter and refreshing crunchy noodle that allows the sauce and filling to shine.
I have made this zucchini noodle pasta multiple times now and it is always a hit. With only a handful of ingredients you’ll have a super light and protein heavy veggie filled dish for dinner. You only need zucchini, garlic, olive oil, ground chicken, coconut milk, my home made vegan basil pesto and walnuts.
Oh and did I mention this is ready in 30 minutes or less? Whether you are following a Whole30, paleo, low-carb, gluten-free, dairy-free diet, or none of the above you’re going to love this zucchini noodle pasta for dinner.
I hope you fully enjoyed the Christmas and New Years holiday and I thank you for following along for the SIXTH year of this blog!
Wishing you and your family all the best in 2017!!!
- 4 zucchini, spiralized on the thinnest noodle setting
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced.
- 1 1/2 pounds ground chicken
- 1 tablespoon minced garlic
- 1/2 cup vegan basil pesto
- 1/2 cup coconut cream
- 1/4 cup walnuts, toasted and crushed
- Spiralize zucchini noodles on thinnest noodle setting and set aside.
- Heat pan over medium-high heat and add olive oil. Add thinly sliced garlic and cook until just started to turn golden brown. Remove from heat.
- Add ground chicken and cook until browned.
- Add minced garlic and mix. Add salt and pepper to taste.
- Add zucchini noodles, pesto, and coconut cream.
- Mix. Cook for a few minutes until zucchini noodles soften.
- Serve topped with crushed walnuts and garlic chips.