End of summer garden bounty is a good time to play with upping the family vegetable quotient at the table. Use a spiralizer or other strip peeler to create veggie noodles that are delicious lightly sautéed and topped with tender chunks of chicken. Finish this light dish with a sprinkle of crumbled goat cheese and toasted sunflower seeds.


  1. Place all pesto ingredients in a mini chopper; pulse until pureed. Season with salt.
  2. Spiralize or slice long shreds of zucchini and yellow squash. Season chicken with salt, pepper, and fennel.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté chicken 6 to 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Remove to a plate; set aside.
  4. Heat remaining 2 tablespoons oil in skillet; sauté zucchini and squash about 2 minutes or until softened. Season with salt and pepper; stir in a few spoonfuls of the pea pesto. Arrange “noodles” on dinner plates; top with chicken and tomatoes and serve with remaining pesto.


*If summer English peas are available, lightly steam them and substitute for the frozen peas.