Categories: Meals

Ingredients

• 4 cups fresh arugula
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1 1/2 tsp sea salt, divided
• 1/4 cup plus 1 tbsp. olive oil, divided
• 4 medium zucchini
• 1 rotisserie chicken, skin removed, shredded
• 2 plum tomatoes, chopped
• 1/4 tsp pepper
• Grated Parmesan

Directions

1. Pulse arugula, basil, pine nuts, garlic and 1 tsp salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady steam until mixture is smooth. Shred zucchini lengthwise into long strands.

2. In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes.

3. Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.

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