Have you ever tried one of the zoodle recipes? If you haven’t, then you probably will want to give it a try. Zoodle or zucchini noodle makes a great choice if you still want to enjoy the delicious taste of pasta while sticking to your paleo diet!

Today, we have one of the best zoodle recipes for you: the sun-dried tomato pesto chicken pasta.

Ingredients:

Zoodle

• Ghee or coconut oil, 1 tablespoon
• Boneless and skinless chicken thighs or breasts, cut into bite-size, 1 lb.
• Medium zucchini, 3 to 4 (note: use a spiralizer or julienne peeler to make zucchinis into noodles)
• Pine nuts, 1/4 cup (optional) 

Sauce

• Sun-dried tomatoes, 2 cups (not packed in oil)
• Extra virgin olive oil, 1 cup
• Fresh packed basil, 1 cup
• Walnuts, 1/4 cup
• Peeled garlic, 4 cloves
• Nutritional yeast, 1/4 cup
• Black pepper, 1/4 teaspoon

Instructions:

Here are the steps required to prepare one of zoodle recipes here.

1. Get the moisture out of your zoodles. There are various methods you can do, but all of them are to make sure your pasta is not watery. If you do the salting method, place the zoodles atop of a clean dishtowel or paper towels. Salt them and set aside for about 20 minutes to release the moisture.
2. Prepare a food processor or blender and throw all the sauce ingredients in it. Pulse until the sauce is mixed well and set aside.
3. In a large pan, over the medium heat, heat the coconut oil. Add chicken once the oil melts to the pan and saute for about 5 minutes or until your chicken is cooked through.
4. Press the zoodles you have salted in instruction #1, between clean dishrag or dry paper towels to help remove the extra moisture.
5. Return to the pan and turn down the heat to medium-low. Throw the zoodles and stir well on the pan. Turn the heat off once the zoodles are warm and add the sauce. Add pine nuts and stir until mixed well.
6. Remove the pasta to your plate or bowl and serve.