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Ingredients for Pesto Z'paghetti with Chicken:

1. Make ready 28 oz spirilized zucchini, about 4 medium
2. Need 1/2 c of light/low-fat Ricotta cheese
3. Take 1 T of grated Parmesan cheese
4. Provide 1/4 oz for pine nuts
5. Make ready 1/4 c plus 2 T chopped fresh basil
6. Provide 1 T chopped garlic
7. Provide 1/2 tsp each salt and pepper
8. Need 8 oz - boneless chicken breast, pounded to 1/2" thickness

Pesto Z'paghetti with Chicken making process:

1. To make sauce, combine in a small blender: Ricotta, Parmesan, pine nuts, 1/4 c basil, 1-1/2 tsp garlic, 1/4 tsp each salt and pepper. Add about 3 T water. Blend until uniform.
2. Spray large skillet with cooking spray and heat on med. Season chicken with 1/4 tsp each salt and pepper. Cook until no longer pink, about 4 min. on each side. Transfer to cutting board and slice.
3. Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add zucchini and 1-1/2 tsp garlic. Cook and stir until slightly tender. Drain excess liquid from pan.
4. Add in sauce, cook and stir until noodles are evenly coated with sauce.
5. Plate noodles and top with chicken. Sprinkle with remaining chopped basil.

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