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Keto chicken pesto stew with zoodles

This dish will give you a big warm hug. If you enjoy a hearty, slurpable stew, then this one is for you. Even better, this stew is quick and easy and only requires a few essential ingredients to prepare this creamy, yet crisp vibrant meal.

Ingredients

  • 30 g butter
  • 650 g boneless, skinless boneless chicken thighs, cut into 1″ (3 cm) pieces
  • 1½ tsp garlic powder
  • 225 ml heavy whipping cream
  • 3 tbsp green pesto
  • 450 g zucchini, spiralized
  • 225 g tomatoes, diced, or cherry tomatoes cut in half
  • salt and ground black pepper, to taste

Instructions

  1. Melt the butter in a large frying pan, over medium-high heat.
  2. When the butter starts to bubble, add the garlic powder and chicken to the pan. Sauté for about 10 minutes, or until lightly browned.
  3. Reduce the heat to medium-low, and add the cream and pesto. Simmer for a couple of minutes, stirring together until the mixture is creamy and well-combined.
  4. Add the zucchini noodles and tomatoes. Toss to combine, and let simmer for about 2 minutes, just until the zucchini noodles become slightly tender, but still have some crispness.
  5. Season with salt and pepper to taste. Serve immediately.