I am all about testing out the newest craze, whether it be a Smoothie Bowl or somehow making pancakes out of bananas and egg whites -- I've got to try it at least once. Lately, I've been seeing and hearing a lot of people rave about zucchini, sweet potato and carrot noodles. I love a good, dense noodle, so turning a veggie into something similar? Yes, please!

Also, when my friend, Rachel, reached out about making a Homemade Pesto, I couldn't resist the combination. Plus, swapping the noodles for zucchini makes up for all of the goat cheese and parmesan we loaded into this dish, right? Right.

If you're interested in this dish, see below:

Homemade Pesto:

Prep: 15 min

2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano
Juice of 1/2 lemon

Place the basil, garlic, lemon juice and pine nuts in a food processor and pulse until mixed thoroughly. Add the oil and cheese and mix until fully incorporated and smooth.

Zucchini Noodles

Prep: 10 min

2 Zucchinis, whole
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste

We used the Kitchen Aid Spiralizer attachment, and it worked like a champ. However, any spiralizer would work or simply cut the zucchini to your desired shape. Once noodles are in noodle form, put on heated pan with olive oil and stir for 2-3 minutes until tender. Set aside.

Chicken Pesto Noodles

Prep: 12 min Cook: 15 min

1 lb chicken breast, cubed
2 tablespoons olive oil
Zucchini noodles (from 2 zucchinis)
1/4 cup goat cheese sliced
1 garlic clove, minced
1/2 cup prepared pesto sauce
Salt and pepper to taste

Sauté garlic on heated pan. Cube the chicken breast with garlic and cook on low-medium heat until cooked through, season with salt and pepper. Add the zucchini noodles and pesto sauce, once combined well, turn heat off and mix the goat cheese in. Season with salt and pepper -- enjoy!