Avocado Pesto with Zucchini Pasta Recipe

Make zucchini noodles using a spiralizer.

Mash avocado in a small bowl and mix in pesto until smooth.

Flatten chicken breast with a meat hammer. Season on both sides with paprika salt and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) about 6 minutes per side. Cool until easily handled about 5 minutes; dice into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.