This is a perfect dish to use up left over chicken from a roast chicken dinner. It is super quick and makes a great week-night dinner.

This can be made dairy free (using the homemade pesto recipe I link to below), or with regular (preferably organic and clean) store bought pesto if you are more in a hurry. Either way it’s delicious and beats tagliatelle any day. For one thing – you will not feel bloated or go into a carb coma after this meal!

Pesto Chicken Not Tagliatelle
Serves 2
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Prep Time
20 min
Prep Time
20 min
  1. Left over chopped up pre-cooked chicken (enough for 2 people)
  2. 2 small zucchini
  3. 1/2 cup homemade pesto (like this one)
  4. 6 stalks of asparagus
  5. 1 medium green onion
  6. Grassfed butter for the pan
  1. 1. Turn your zucchini into "noodles" using a spiralizer or one of these. Dab with paper towels to remove excess moisture. Sprinkle with sea salt
  2. 2. Heat butter in a skillet on the stove
  3. 3. Add chopped asparagus and green onion to the skillet and sauté until tender
  4. 4. Add chopped chicken and pesto and let it all heat through
  5. 5. Remove from pan and set aside (keeping it warm if possible)
  6. 6. Add a little more butter to the pan and throw in the zucchini noodles. Sauté until just tender
  7. 7. Serve the noodles with the chicken mixture and EAT!
Crossfit Brit