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Italian Chicken Zoodle (Zucchini Noodles)

By February 13, 2016 Dinner, Gluten Free, Lunch, Paleo, Pasta, Recipe, Vegan

Italian chicken zoodleItalian Chicken Zoodle

What’s for dinner tonight?  Words that ring in our ears as if someone had asked us the square root of 9,246. Worse yet you have a pasta lover that could eat pasta every night without fail. How can you solve two problems, find the perfect dinner that is nutritious and feed your pasta lover?  What to do? ITALIAN CHICKEN ZOODLE to the rescue!

The Secret Weapon

The Spiralizer!  Holy moly…I got one of these wonderful little gadgets for Christmas and I’m in love!  I’ll admit I am not a kitchen gadget head.  I like a good blenderchefs knife, cutting board, and some solid non-toxic pots and pans.  That is all I have ever needed to make amazing meals at home.  HOWEVER, the Veggetti is a solid $21 well spent. It makes these amazing cuts into all kinds of veggies to make the veggie pasta of your dreams.  Plus it slices and ribbons like no bodies business!  You can create endless fun, delicious and nutritious meals.  Once I started spiralizing I wanted to do every veggie and fruit I thought would work!   I did a whole live broadcast that you can watch here about the Veggetti! (Click the link and you can buy one right from Amazon!)

I played around with veggie noodle recipes and landed on the one that is listed below.  I call it Italian Chicken Zoodle.  It is packed with great flavors and has a high veggie count to get all that yummy nutrition your body is craving!  Never mind it is GLUTEN FREE, Paleo friendly, AND you can leave the chicken out, add some chickpeas and you have a Vegan option!  Hows that for versatility?  As always I love seeing your versions of recipes so don’t forget to snap a pic and tag me in social media @go2kitchens!

Italian Chicken Zoodle

Italian Chicken Zoodle

Serves 4

2 skinless boneless chicken breasts (free range), cubed
5 cloves garlic, 2 minced
1.5 cup trashy veggie stock
2 cups cauliflower, chopped
3 cups asparagus, chopped in 1 inch pieces
2 zucchini, spiralized
3 cups of water
4 Tbs organic olive oil
2 tsp garlic salt
dash cayenne
salt and pepper to taste

Preheat large skillet on medium low, add 3 tablespoons of olive oil. Heat oil and coat bottom of skillet. Add cubed chicken and two minced garlic cloves. Cook until slightly browned.  Remove from skillet and set aside.  In the same skillet add veggie broth, cauliflower, asparagus and 1 whole smashed garlic clove. Season with 1.5 tsp of garlic salt, salt and pepper.  Turn heat to low, cover and simmer until liquids are absorbed.  When liquid is gone return chicken to skillet and cover.  In another pan bring 3 cups of water to a boil. Add salt and remaining garlic clove.  Turn off heat and submerge spiralized zucchini into water.  Cook for 1 min until slightly soft. Remove from water and drain. NOTE: Zucchini will continue to cook even after removal. Longer cooking will cause spirals to lose their shape and turn to mush.  Add zucchini to a serving bowl, toss gently with remaining olive oil, add remaining garlic salt, and dash of cayenne.  Top with chicken veggie mix from skillet and serve.  ADD ONS: top with chopped parsley, parmesan and serve with fresh raw tomatoes.

Watch the Magic of the Veggetti!



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