Chicken And Spiralized Zucchini Recipes

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CHICKEN PARMESAN WITH ZUCCHINI PASTA



Chicken Parmesan with Zucchini Pasta image

Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.

Provided by Dale Tadlock

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 9

4 zucchini, cut into spirals using a spiral slicer
1 teaspoon salt
1 tablespoon Italian seasoning
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup marinara sauce
cooking spray
4 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Line a baking sheet with parchment paper.
  • Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
  • Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
  • Heat marinara sauce in a saucepan over low heat.
  • Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
  • Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
  • Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
  • Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10 g, Cholesterol 88.2 mg, Fat 9.5 g, Fiber 2.5 g, Protein 37.2 g, SaturatedFat 4.4 g, Sodium 1190 mg, Sugar 5.4 g

CHICKEN AND PESTO ZUCCHINI FETTUCCINE WITH TOMATOES



Chicken and Pesto Zucchini Fettuccine with Tomatoes image

Provided by Ali Maffucci

Time 35m

Number Of Ingredients 16

For the chicken and pasta:
1 pound boneless chicken breast (cubed)
Salt and pepper (to taste)
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
pinch of red pepper flakes
1 cup cherry tomatoes (halved)
5-6 medium zucchinis (Blade B*)
*This is specific to the Inspiralizer. If you don't have the Inspiralizer (use a thicker noodle blade.)
For the pesto:
2 tablespoons pine nuts
2 packed cups of basil
2 tablespoons parmesan cheese
3 tablespoons extra virgin olive oil
1 large garlic clove
salt and pepper (to taste)

Steps:

  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
  • While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
  • Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
  • Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind

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