Craving pasta but watching your carbs? This zucchini pasta and chicken recipe is your guilt-free ticket to flavor town. Combining the freshness of zucchini with the heartiness of chicken, it’s a dish that satisfies without the carb overload.
Why This Recipe Works
- It’s a perfect low-carb alternative to traditional pasta dishes, using zucchini as a base.
- The chicken adds a protein punch, making it a balanced meal.
- It’s quick and easy to prepare, ideal for weeknight dinners.
- The combination of garlic, olive oil, and Parmesan cheese creates a rich, flavorful sauce.
- It’s customizable with various vegetables and proteins to suit your taste.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 boneless, skinless chicken breast, sliced into strips
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Equipment Needed
- Spiralizer
- Large skillet
- Knife and cutting board
- Measuring spoons
Instructions
Step 1: Prepare the Zucchini Noodles
Start by spiralizing your zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can create wide ribbons. Set aside. Tip: Lightly salt the zucchini noodles and let them sit for 10 minutes to draw out excess moisture, then pat dry.
Step 2: Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper. Cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
Step 3: Sauté the Garlic
In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Step 4: Combine and Cook
Add the zucchini noodles to the skillet, tossing to coat in the garlic oil. Cook for 2-3 minutes until just tender. Tip: Don’t overcook the zucchini to maintain its texture.
Step 5: Final Touches
Return the chicken to the skillet, add Parmesan cheese and red pepper flakes if using. Toss everything together and cook for another minute until heated through. Serve immediately.
Tips and Tricks
For an extra flavor boost, try adding a splash of lemon juice or white wine to the garlic oil. If you’re not strictly low-carb, a handful of cherry tomatoes or mushrooms can add color and texture. For a creamier sauce, stir in a tablespoon of cream cheese or heavy cream. Always taste and adjust seasoning before serving. Remember, zucchini noodles cook quickly, so keep an eye on them to avoid mushiness.
Recipe Variations
- Swap chicken for shrimp or salmon for a seafood twist.
- Add sun-dried tomatoes and olives for a Mediterranean flair.
- For a vegan version, omit the chicken and Parmesan, using nutritional yeast instead.
- Incorporate pesto instead of garlic oil for a herby flavor.
- Top with avocado slices for added creaminess and healthy fats.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but it’s best enjoyed fresh. If you must prepare ahead, cook the chicken and sauté the garlic in advance, then quickly reheat and add the zucchini noodles just before serving.
How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the zucchini from becoming too soft.
Can I use frozen zucchini noodles? Fresh is best for texture, but if using frozen, thaw and pat dry thoroughly to remove excess moisture before cooking.
Summary
This zucchini pasta and chicken recipe is a quick, healthy, and delicious alternative to traditional pasta dishes. With simple ingredients and easy steps, it’s a weeknight dinner winner that doesn’t skimp on flavor.