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  • 1/3 cup Low Calorie Italian Dressing
  • 1/2 cup Fresh Basil Chopped
  • 1/2 cup Parmesan Cheese Halved
  • 1/3 oz Pine Nuts
  • 1 pt Cooking spray
  • 2 large Zucchini
  • 1 1/2 lbs Boneless Skinless Chicken Breast
  • 2 cup Cherry Tomatoes Halved
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1
  • 3
  • 1
    Healthy Fat
  • 3


  1. To make pesto, combine the salad dressing, basil, 2 tablespoons Parmesan cheese, and pine nuts in a food processor. Blend until smooth.
  2. In a lightly greased skillet over medium heat, cook zucchini noodles until just tender about 3 to 5 minutes. Stir in pesto and remaining Parmesan cheese, then remove from heat.
  3. Add tomatoes, top with grilled chicken, and garnish with crushed red pepper flakes.

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