Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce
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Cindy Anschutz Barbieri
"I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie..."
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Ingredients36 m servings 371 cals
Original recipe yields 2 servings
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
- Cook's Note:
- If your zucchini noodles are very long, cut them in half before cooking to make them easier to eat.
Per Serving: 371 calories; 22 g fat; 25 g carbohydrates; 22.8 g protein; 44 mg cholesterol; 1130 mg sodium. Full nutrition