Macarrão de abobrinha ao pesto com frango

Ingredientes

• 1 tsp. olive oil
• 1/2 medium onion (chopped)
• 2 cloves garlic (finely chopped)
• 1 cup mushrooms
• 4 basil (finely chopped)
• 3 cups zucchini
• 2 Tbsp. pesto sauce
• 8 oz chicken breasts

Modo de preparo

1. 1

   Heat oil in medium saucepan over medium-high heat.

2. 2

   Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. 3

   Add garlic; cook, stirring frequently, for 1 minute.

4. 4

   Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.

5. 5

   Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

6. 6

   Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.

7. 7

   Add pesto; mix well.

8. 8

   Evenly divide zucchini mixture between two serving plates; evenly top with chicken.