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Chicken & Zoodle Spaghetti

Chicken & Zoodle Spaghetti
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This Chicken & Zoodle Spaghetti is a healthy twist on a traditional pasta dish, featuring zucchini noodles instead of regular pasta, tender chicken, and a rich tomato sauce.

Ingredients

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1.5 lbs Boneless, Skinless Chicken Breasts
2 tbsp Olive Oil
1 medium Yellow Onion, diced
3-4 cloves Garlic, minced
1 (28 oz) can Crushed Tomatoes
2 tbsp Tomato Paste
1 tsp Dried Oregano
1 tsp Dried Basil
1/2 tsp Red Pepper Flakes (optional)
Salt to taste
Black Pepper to taste
4-5 large Medium Zucchini
2 tbsp Fresh Parsley, chopped (for garnish)
1/4 cup Parmesan Cheese, grated (for serving)

Instructions

  1. Prepare the Chicken: First, pat the chicken breasts dry with paper towels. Next, season them generously with salt and pepper
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside on a cutting board to rest
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook, stirring occasionally, for 3-5 minutes until softened and translucent. Then, add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic
  4. Build the Sauce: Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly. Next, pour in the crushed tomatoes. Add the dried oregano and dried basil. Stir everything together thoroughly. Season the sauce with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes, allowing the flavors to meld
  5. Shred the Chicken: While the sauce simmers, shred or dice the cooked chicken into bite-sized pieces. You can use two forks or simply chop it
  6. Prepare Zucchini Noodles: Using a spiralizer, create noodles from your zucchini. If you don't have a spiralizer, you can use a vegetable peeler to make wide ribbons, then julienne them
  7. Combine & Serve: Stir the shredded chicken into the simmering tomato sauce. Taste and adjust seasonings if necessary. Finally, add the zucchini noodles directly to the sauce in the skillet. Toss gently for just 1-2 minutes, until the zoodles are slightly softened but still retain a bit of crunch. Do not overcook them, or they will become watery
  8. Garnish & Enjoy: Serve your fresh Chicken & Zoodle Spaghetti immediately. Garnish each serving with fresh chopped parsley and a sprinkle of grated Parmesan cheese

Notes

For a creamier sauce, stir in a tablespoon or two of cream cheese or a splash of heavy cream at the end.

To make it vegetarian, omit the chicken and add a can of drained cannellini beans or some hearty mushrooms for protein.

Find it online: https://onthatplate.com/chicken-zoodle-spaghetti/