ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce image

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...

Provided by Cindy Anschutz Barbieri

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 36m

Yield 2

Number Of Ingredients 12

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Ingredients

2 large zucchini, ends trimmed
2 tablespoons extra virgin olive oil, divided
12 cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cooked chicken breast, chopped
4 cups baby spinach
½ cup frozen peas
2 lemons, juiced
1 lemon, zested

Steps:

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.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g