Name: One-Pot Pesto Chicken Zucchini Noodle Pasta
Ingredients: 1 tablespoon olive oil; 1 pound boneless and skinless chicken breast; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 tablespoon chickpea flour; 1/3 cup almond milk, plus more as needed; 1/3 cup basil pesto; 2 large zucchini, spiralized; 1 teaspoon freshly squeezed lemon juice

1 pound boneless and skinless chicken breast

One-Pot Pesto Chicken Zucchini Noodle Pasta

In a large skillet, heat oil over medium-high heat.

Season the chicken with the salt and pepper. Cook the chicken for 10 to 12 minutes, or until the chicken is cooked through. Remove from heat and slice. Set aside.

In same pan, whisk in the chickpea flour, almond milk, and pesto. Bring to a simmer.

Add zucchini noodles and continue cooking for additional 4 to 5 minutes, until noodles are mostly tender, yet slightly crisp.

Add the chicken and toss to coat. Add the fresh lemon juice.

Love pasta but hate carbs? Here's the dish you've been dreaming of.