This is a friend-making and friend-keeping recipe. Who needs pasta when you have zucchini? It’s a complete pasta fake-out without the starchy carbs. I unequivocally, 100% absolutely recommend this handy little contraption for your zucchini noodle and spiralizing needs. I bought this spiralizer nearly 3 years ago and it’s still working perfectly. We’ve moved cities together and survived an apartment flood together (a story for another day!)
It takes me about 60 seconds to spiralize one large zucchini. Not bad, huh? Go order one! You need it in your life. If you absolutely can’t wait for your order to arrive, you can also use a vegetable peeler or julienne peeler to make your noodles. If you use the spiralizer, you will be left with the core of the zucchini. Don’t throw this away! You can chop it up and throw it in the dish if you want, or save it in the fridge for a stir-fry for another recipe. This thing also produces freakishly long noodles. Just give the noodles a rough chop before you throw them in the saute pan. And make sure to rinse off the blade as soon as you’re done with it. It’s a lot easier to run it under water than try to scrub off dried zucchini days later. Rinse the blade and throw it in the dish washer. Even I can handle that.
If you use the vegetable peeler, you will end up with flatter, fettuccine-like noodles. A julienne peeler will give you thinner, more spaghetti-like noodles. They are all great! To make noodles with the peelers, you simply run the peeler lengthwise along the zucchini and work your way around. Stop once you reach the seeds. Save the core, too, for another veggie dish.
This recipe is a little dairy heavy. You can skip the goat cheese and replace the heavy cream and cream cheese with either coconut milk or cashew cream for a dairy-free version. Serve this with a nice salad and then spend the rest of dinner attempting to convince your friends that they are eating zucchini and not pasta. They will be flabbergasted.
- 1/2 pound chicken tenders, chopped
- 2 medium zucchinis, spiralized
- 1 cup fresh spinach leaves, loosely packed
- 2 ounces cream cheese
- 2 tbs crumbled goat cheese
- 2 tbs heavy cream
- 1/2 tsp crushed red pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika
- Olive oil, for sauteing
- Fresh parsley, for garnish
- Season chicken with salt, and cook in a pan with olive oil over medium heat. Allow fresh chicken to cook about 3 minutes per side; allow frozen chicken to cook about 6 minutes per side, or until chicken is cooked through.
- While chicken cooks, spiralize the zucchinis and set aside.
- Remove chicken once cooked and set aside to rest. Do not chop the chicken yet.
- Keep heat on medium-high and transfer zucchini noodles to the same pan used to cook chicken.
- Saute noodles for 1 minute, then add spinach, cream cheese, goat cheese, heavy cream, and all spices. Saute until sauce is smooth
- Chop the chicken into bite-size pieces and transfer to pan. Make sure chicken is incorporated well into the noodles.
- Serve and garnish with fresh minced parsley.