You will love this zucchini noodles with chicken recipe. It’s filled with fresh ingredients, and the zucchini noodles cook up quickly, so dinner can be ready to go in no time!
Zucchini noodles are soft but slightly crispy and may not be exactly the same as pasta, but zucchini makes an excellent pasta substitute that satisfies even the pickiest eater in your family.
This recipe was originally posted in 2017, it’s been updated for content and photos.
Zucchini is a versatile vegetable that is easy to sneak into everyday dishes thanks to its bland flavor. Its’ been hiding in my beef tacos for years without anyone noticing it.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Ingredients
olive oil
zucchini noodles
ground chicken breast
garlic
white beans
freshly squeezed lemon juice
white wine
cherry or grape tomatoes
basil
oregano
Equipment
Here is How To Make Zucchini Noodles with Chicken
Get all of the ingredients ready: If you are not using pre-spiralized noodles, spiralize the noodles. Chop the garlic and herbs, cut the tomatoes in half, measure the wine and lemon juice. Get ready to cook.
Step 1. Heat the oil in a skillet;add the garlic and ground chicken. Cook until the chicken is cooked through.
Step 2. Stir in the tomatoes and beans, and add the white wine.
Step 3. Stir in the zucchini noodles and cook for 5 minutes.
Step 4. Sprinkle the fresh herbs on top and enjoy!
Estimated Time to make this recipe: 35 to 45 Minutes
Ingredient Notes & Substitutions
Zucchini. You will need three medium-sized zucchini which equals about 4 cups of zucchini spirals to make this recipe. You can also purchase pre-spiraled zoodles in your supermarket.
Substitute zucchini for any type of spiraled veggie noodle such as sweet potato, butternut squash or beets, or just plain pasta.
Ground chicken can be substituted with ground turkey, pork, or beef.
White wine can be substituted with an equal amount of chicken or vegetable broth.
Make-Ahead Instructions
This recipe can easily be prepared ahead of time and cooked quickly just before eating for a quick and healthy dinner.
Cut up the herbs, tomatoes and spiralize the zucchini and store them in separate containers for up to two days.
For an even faster dinner on a busy night, cook the chicken with the garlic and store it separately in the refrigerator for up to two days.
Storing and Using Leftovers
Store leftover zucchini noodles with chicken in the refrigerator for three to four days.
Reheat leftovers on top of the stove over low heat.
Freezing leftovers is not recommended.
Recipe Variations
Half pasta half zoodles – Add two to three ounces of cooked linguine into the zucchini noodles for half pasta half zoodles dinner.
Low-carb – leave out the white beans.
Make it vegan – substitute the chicken with 8 ounces of crumbled tempeh or leave the chicken out entirely and add ½ cup more beans.
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Zucchini Noodles With Chicken and White Beans
An easy and light summer dinner that's filled with healthy ingredients
Ingredients
- 3 medium organic zucchini spiralized
- 2 tablespoons olive oil divided
- ½ pound ground organic chicken breast
- 4 to 5 cloves garlic, minced
- 1-pint cherry or grape tomatoes
- 1 cup white beans
- 1 tablespoon fresh lemon juice
- ½ cup dry white wine or vegetable broth
- 2 tablespoons chopped fresh basil
Instructions
- Use a spiralizer to spiralize the zucchini and set aside (or skip this step and buy pre-spiralized zucchini noodles)
- Heat the oil in a frying pan over medium heat - add the garlic and cook it until it begins to soften, add the chicken and cook for 5 minutes
- Mix in the tomatoes, beans, lemon juice, and wine or broth; reduce heat to low and cook for 10 minutes longer.
- Stir in the fresh basil, oregano and zucchini noodles toss until heated through - approximately 3 minutes
- Sprinkle with Parmesan cheese - optional
Notes
Try this!
For pasta lovers, add 2 to 3 ounces of cooked linguine to the mixture.
Switch up the veggie noodles and use butternut squash, sweet potato or beet noodles.
For a low-carb version, leave out the white beans.
Make it vegan, substitute the chicken with 8 ounces of crumbled tempeh.
Nutrition Information:
Yield: 4 Serving Size: 1 plateAmount Per Serving: Calories: 198Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 216mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 21g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
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