1 pound chicken – diced
1/2 cup basil pesto
28 oz crushed tomatoes
2 tsp garlic powder
1/4 tsp red pepper flakes
Method of Preparation:
Add all ingredients to the IP and give them a good stir. Attach lid and cook on high pressure for 6 minutes. Let the IP naturally release and check to make sure chicken has reached a safe temperature. It should be no problem, but I always check. Safety first!
Pre-heat oven to 350. Mix all ingredients in a 9×13 pan and bake for 35 minutes or until chicken reaches a safe temperature of 165.
Once the sauce is done I place zoodles in my dish and cover with the sauce. You are ready to eat! If you follow WW green this dish is 7 points if portioned into 4 portions. If you follow WW blue this dish is 4 points.
This is a great meal prep recipe. I make four dishes and alternate between dinner and lunch for a couple of days when I know I have a busy week. This recipe has saved my hide more than a few times!
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One thought on “Chicken and Pesto Zoodles”
Thank you so much for the tip, I have the same feeling about them each time I had tried them.