Pesto Zucchini Noodles with Grilled Chicken



* 1/3 cup reduced fat Italian salad dressing
* 1/2 cup chopped fresh basil
* 1/2 cup parmesan cheese, divided
* 1/3 oz pine nuts
* Cooking spray
* 2 medium to large zucchinis (about 1 1/2 lbs), cut, sliced, or "spiralized" into noodle-like strands (should yield 4 cups zucchini noodles)
* 1 1/2 lbs grilled boneless skinless chicken breast, cubed or cut into strips
* 2 cups cherry tomatoes, halved
* 1/2 tsp crushed red pepper flakes, optional


To make pesto, combine the salad dressing, basil, 2 tablespoons parmesan cheese, and pine nuts in a food processor. Blend until smooth. In a lightly greased skillet over medium heat, cook zucchini noodles until just tender, about 3 to 5 minutes. Stir in pesto and remaining parmesan cheese, then remove from heat. Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.

Makes 4 servings. Per serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments