Salmon Pesto Pasta
Tag: italian
Tomato Pesto Chicken Potato Salad
Tomato Pesto Chicken Potato Salad
Equipment
- knife
- cutting board
- boiling pot
- mixing bowl
- indoor grill pan
- tongs
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp tomato pesto sauce
- 4 cups baby spinach
- 2 each small red potatoes (diced)
Instructions
- Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
- Meanwhile, marinate chicken with half of the tomato pesto sauce
- Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
- Let the chicken rest for a few minutes before slicing it into bite-size pieces
- Once the potatoes have cooked, drain it and set it aside
- In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
- This dish can be served hot or cold
Basil Pesto Chicken Pasta Salad
Basil Pesto Chicken Pasta Salad
Equipment
- knife
- cutting board
- tongs
- boiling pot
- saute pan
- mixing bowl
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp basil pesto sauce
- 2 cups arugula
- 1 cup cherry tomatoes (sliced)
- 1 cup dry rotini pasta
Instructions
- Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
- Then, boil the pasta and cook according to packaged instructions
- Next, marinate chicken with half of the basil pesto sauce
- Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
- After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
- Once the pasta has cooked, drain it and set it aside
- In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
- This dish can be served hot or you can chill it in the refrigerator and eat the next day
Shrimp with Pesto Zoodles
Shrimp with pesto “zoodles”, zucchini spirals, is an elegant looking and tasting dish that is so easy to make. This is a perfect dish for two on a busy weeknight. It feels fancy and is very quick to cook as well as requiring very few dishes so the clean up is quick as well. This take on a classic is also gluten free while still packing the flavor.
We all crave pasta but it doesn’t always fit into our diets. Using zucchini spirals instead of traditional pasta offers several advantages, making it a popular choice for those seeking a healthier or more dietary-flexible option. Lower in calories and carbs, zoodles are better for weight management diets like keto. Zucchinis are more nutritious than traditional noodles as well with vitamin C, potassium, and dietary fiber. They also bring a freshness to the dish that pairs well with the shrimp for a light and impactful meal.
The shrimp with pesto bring Mediterranean flavors together in classic form along with the health benefits. The pesto sauce is lower in calories and acid while the shrimp are a great lean protein. On top of the zoodles, this is a very healthy option for weight management and muscle growth.
When meal prepping shrimp with pesto zoodles, consider keeping the zoodles separate from the sauce. This way you can store them in containers separately and simply combine them together when you’re ready to eat. This will maintain the texture of the zoodles better and since both foods reheat quickly, it makes for a great lunch option.
Shrimp with Pesto Zoodles
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz shrimp (peeled and deveined)
- 1/2 cups cherry tomatoes (sliced)
- 2 cups Zucchini Spirals
- 2 tbsp basil pesto sauce
- salt and peper (as needed)
Instructions
- In a saute pan over medium to high heat, add the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
- Remove from the pan and set aside in a serving dish
- Add the shrimp to the saute pan and cook through until it is pink (about 3 to 4 minutes)
- Add the cherry tomatoes and mix in with the shrimp
- Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed
Salmon Pesto Pasta
Equipment
Ingredients
Salmon and seasonings
Arugula pesto
Instructions
Arugala pesto