Pesto Chicken and Veggie Toss

Tuesday, February 21, 2012  at 3:30 PM
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Today's recipe was created by literally tossing ingredients together. I made pesto the other day and was eager to use it up.  I also bought a new kitchen gadget and excited to test it out. The spiralizer is a great kitchen tool, although I do wish it created thicker strands. 

The combination of artichokes, squash and pesto was amazing. The squash replaced normal pasta and didn't require much cooking since they were sliced so thinly. Hopefully, you will give this recipe a try and just see how amazing this meal tastes even without "pasta."

Pesto Chicken and Veggies

  • 1 lb chicken, cooked and diced
  • 1/2 cup pesto sauce
  • 2 scallions, minced
  • 1 can quartered artichokes, drained
  • 1-2 broccoli florets
  • 4 oz mushrooms, quartered
  • 1 small squash, spiraled
  • 1-2 Tbsp coconut oil
  • 2 large cloves garlic
  • sea salt
  • freshly ground black pepper


Prepare the zucchini/squash by spiralizing with spiralized. Or use vegetable peeler/mandoline slicer to create long thin strips.

Heat a a pan on medium heat. Melt coconut oil. Add scallions and garlic. Saute until soft.

Add in chicken, drained artichokes, broccoli, mushrooms and pesto. Toss gently, over low heat, to combine.

Add squash, salt and pepper to taste. Mix well, add more pesto if needed.