Chicken Zucchini “Pasta” Primavera

Turn a traditional comfort food into a lighter spring meal by making “pasta” with fresh zucchini noodles, sautéing them with spinach, broccoli, mushrooms, summer squash, cherry tomatoes and Italian seasoning. Top the dish with Johnsonville Flame-Grilled Garlic & Herb Chicken Breast and a generous sprinkle of Parmesan cheese to fulfill your protein needs and perfectly round out the meal.

Ingredients for servings

    Chicken Zucchini “Pasta” Primavera

  • 3 tablespoon extra virgin olive oil

  • 2 clove garlic minced

  • 0.5 cup diced onion

  • 1 cup sliced white mushrooms

  • 1 small summer squash chopped (about 1 cup)

  • 1.5 cup broccoli florets

  • 0.5 teaspoon kosher salt

  • 0.5 teaspoon freshly ground black pepper

  • 1.5 teaspoon Italian seasoning or a blend of dried basil, oregano, rosemary, onion powder and garlic powder)

  • 1.5 cup tightly packed baby spinach

  • 1 cup cherry tomatoes halved (about 15 tomatoes)

  • 3 medium zucchini ends trimmed and spiralized

  • 9 ounces ) Johnsonville® Flame Grilled Garlic & Herb Chicken Breast chopped or sliced

  • 0.33333333333 cup grated Parmesan cheese


  • Heat the olive oil in a large skillet or casserole pot over medium heat.

  • Add the garlic and onion and cook until softened, about 5 minutes.

  • Add the mushrooms, summer squash, broccoli, salt, pepper and Italian seasoning and stir to combine.

  • Cook 5 minutes more or until vegetables are just tender, stirring occasionally.

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