Greek Chicken Zoodles
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
2 medium zucchini (about 1 pound)
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1/8 teaspoon cracked black pepper
2 cloves garlic, finely chopped
1 pouch (8 oz each) Red Fork® Tomato Olive Chicken Skillet Sauce
1/2 cup heavy (whipping) cream
3 cups baby spinach leaves
1/2 cup chopped pitted Greek kalamata olives
1/2 cup crumbled feta cheese
chopped fresh basil, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 160 mg | 16% |
Carbohydrate | 9 g | 3% |
Cholesterol | 121 mg | 40% |
Total Fat | 31 g | 47% |
Iron | 2 mg | 10% |
Calories | 440 kcal | 22% |
Sodium | 1174 mg | 49% |
Protein | 32 g | 63% |
Saturated Fat | 11 g | 56% |
Sugars | 4 g | 0 |
Vitamin C | 17 mg | 28% |
Spiralize zucchini according to spiralizer directions. Alternatively, use a vegetable peeler to make long thin strands, stopping when you get to the seeds. Toss noodles with salt and place in a colander; set aside while you prep the rest of your ingredients.
Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add chicken to skillet and cook until lightly browned, about 3 minutes.
Stir in garlic, skillet sauce and heavy cream; bring to a boil. Cook until slightly thickened, about 5 minutes, stirring occasionally. Use a paper towel to squeeze noodles and remove some of the excess moisture.
Stir spinach into sauce and cook just until wilted. Stir in olives, cheese and noodles and toss just until combined. Remove from heat and garnish with basil, if desired. Serve immediately.
Greek Chicken Zoodles