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.

under 20 mins
dinner
Updated on 10 June 2024

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

Directions

  • 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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