Zucchini Noodles with Chicken

Zucchini Noodles with Chicken

Recipe Details

x 4 servings
Duration: 24 minutes


Organic Chicken Breast
1 tsp
White Peppercorns
Bay Leaves
2/3 cp
Dry White Wine
2 lg
Zucchini ends cut off
2 tbsp
Olive Oil
Scallion sliced
4 sm
Tomatoes vine, cored and cut into wedges
orange bell pepper cored and sliced
1 cp
Button Mushrooms cleaned and chopped
3 cp
Baby Spinach washed
Lemon cut into thin wedges
Salt and Freshly Ground Black Pepper


  1. Place the chicken in a saucepan. Add the peppercorns, bay leaves, wine, and cover with water so that the chicken is just submerged.
  2. Bring to a simmer over a moderate heat and then cover with a lid and cook over a medium heat until the chicken is cooked through. Remove the pan from the heat and set aside to cool.
  3. Using a spiralizer, lock a zucchini into the machine and turn the handle to turn it into long strands. Repeat for the second zucchini.
  4. Heat 2 tbsp olive oil in a large sauté pan set over a medium heat. Add the scallion, tomatoes, pepper, mushrooms, and seasoning, sautéing for about 5 minutes until softened.
  5. Add the zucchini strands and about 1/3 cup water. Bring to a simmer and then cover the pan and cook for about 5 minutes until tender.
  6. Stir in the spinach and cook until wilted, about 2 minutes. Season to taste with salt and pepper.
  7. Lift the pasta onto plates. Slice the chicken and scatter over the plates. Serve with lemon wedges as a garnish.

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