Bacon and Arugula Pesto Chicken

Sweet Pea Living | Bacon and Arugula Pesto Chicken | Paleo | Whole30 | Low Carb

This Bacon and Arugula Pesto Chicken is one of my favorite recreations. I based it off of one of my favorite recipes from The Cheesecake Factory: Chicken Bellagio. My mom’s version of this dish is amazing and recently I was craving its nutty arugula and pesto combination. I decided to try creating a healthier version for all of you!

Sweet Pea Living | Bacon and Arugula Pesto Chicken | Paleo | Whole30 | Low Carb

I used zucchini noodles for this recipe because they have a lovely thickness that reminds me of spaghettini pasta. You can also make this dish with spaghetti squash and it would be equally as tasty, though! I would suggest using whatever is easiest for you.

Sweet Pea Living | Bacon and Arugula Pesto Chicken | Paleo | Whole30 | Low Carb

To help cut back on dirty dishes (my least favorite thing about cooking), I made each layer of this dish separately in the same pan, and then created our plates as they cooked. First, I made the zucchini noodles with pesto. Next I topped the zoodles with fresh baby arugula and cooked bacon. Lastly, I cooked the chicken breasts and added them on top! Yum!

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This recipe hits all the spots: Salty, nutty, zesty and SO, SO good. Give it a try and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how it turns out!

Bacon and Arugula Pesto Chicken


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

INGREDIENTS
 4 zucchinis
 6 ⅓ oz jar basil pesto
 4 cups baby arugula
 6 thick-cut bacon slices
 4 cloves of garlic, crushed
 4 chicken breasts, boneless and skinless, sliced in half

INSTRUCTIONS
1

Use a spiralizer to create zucchini noodles.

2

Heat the bacon slices over medium-high heat in a stainless steel skillet until crispy. Remove from heat after fully cooked and set on a paper towel to remove grease.

3

Add crushed garlic to bacon grease. Heat for 1-2 minutes.

4

Add chicken to stainless steel skillet and use medium-high heat to fully cook.

5

Add zoodles to a nonstick skillet and cook over medium-high heat, stirring often until tender. Add pesto sauce and heat throughout (about 2 minutes). Set aside.

6

To plate, layer the bottom of your plate with zoodles. Place baby arugula leaves on top of zoodles with bacon. Top with chicken and any extra sauce. Enjoy!

Ingredients

INGREDIENTS
 4 zucchinis
 6 ⅓ oz jar basil pesto
 4 cups baby arugula
 6 thick-cut bacon slices
 4 cloves of garlic, crushed
 4 chicken breasts, boneless and skinless, sliced in half

Directions

INSTRUCTIONS
1

Use a spiralizer to create zucchini noodles.

2

Heat the bacon slices over medium-high heat in a stainless steel skillet until crispy. Remove from heat after fully cooked and set on a paper towel to remove grease.

3

Add crushed garlic to bacon grease. Heat for 1-2 minutes.

4

Add chicken to stainless steel skillet and use medium-high heat to fully cook.

5

Add zoodles to a nonstick skillet and cook over medium-high heat, stirring often until tender. Add pesto sauce and heat throughout (about 2 minutes). Set aside.

6

To plate, layer the bottom of your plate with zoodles. Place baby arugula leaves on top of zoodles with bacon. Top with chicken and any extra sauce. Enjoy!

Bacon and Arugula Pesto Chicken

Bacon and Arugula Pesto Chicken

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