Momositas Chicken Zucchini Pasta Recipes

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ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE



Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce image

I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...

Provided by Cindy Anschutz Barbieri

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 36m

Yield 2

Number Of Ingredients 12

2 large zucchini, ends trimmed
2 tablespoons extra virgin olive oil, divided
12 cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cooked chicken breast, chopped
4 cups baby spinach
½ cup frozen peas
2 lemons, juiced
1 lemon, zested

Steps:

  • Cut zucchini into noodles using a spiralizer.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA



Sauteed Chicken, Zucchini, Artichokes and Tomatoes over Pasta image

This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.

Provided by discoteca

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite size chunks
5 minced garlic cloves
2 small zucchini, cut into chunks (about the same size as the chicken)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
1 1/2 cups dry white wine (I used Chardonnay)
2 tablespoons dried oregano
2 teaspoons salt and pepper
1/4 cup olive oil, divided

Steps:

  • In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
  • Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
  • When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
  • Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
  • Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
  • Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4

MOMOSITA'S CHICKEN ZUCCHINI PASTA



Momosita's Chicken Zucchini Pasta image

I created this when I had a fresh zucchini from my CSA farm. It has a wonderful sauce that is very flavorful and not as heavy as a cream-based pasta sauce.

Provided by lolablitz

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb chicken tenders
3/4 cup panko breadcrumbs
1/2 cup flour
1 egg
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons butter or 2 tablespoons olive oil
1 onion, diced
1 zucchini, cut into bite-sized strips
1 teaspoon chicken base (I use Better Than Boullion)
1 cup chicken broth
1 tablespoon cornstarch
1/4 cup milk
1 lb rotini pasta
1 head broccoli floret, cut up

Steps:

  • Chop garlic, onion, zucchini and broccoli. Set aside.
  • Fill pot with water for pasta and bring to boil.
  • While waiting for the water to boil, prepare the pan for the chicken tenders. Place flour, panko crumbs and egg in three separate bowls. Whisk egg until smooth. Dredge each chicken tender in flour, shake excess, then dip it in the egg, followed by the panko. Press the panko into the tender so it holds. Melt 2 T butter in large frying pan and add garlic. Cook for 1 minute and then add the chicken tenders. Cook 3-4 minutes on each side until no longer pink in the center. Remove chicken tenders to a plate and set aside. Scrape pan and set aside.
  • Cook the pasta, adding the broccoli 3 minutes before it is done. Drain the pasta and place in serving bowl.
  • While the pasta is cooking, melt 2 T of butter (or olive oil) in the pan used for the chicken tenders. Add the onion and cook until translucent. Add the zucchini and cook for 2-3 minutes. Add the chicken base and mix until incorporated into the veggies. Add the chicken broth and bring to boil. Reduce to simmer and cook for 8-10 minutes until zucchini is cooked. While the zucchini is cooking, make a slurry by adding the 1 T of cornstarch to a small bowl and mixing in the 1/4 cup of milk. When zucchini is ready, stir in the slurry and keep stirring as the sauce thickens. Cook, stirring frequently, until desired thickness is reached.
  • Add the chicken tenders to the pasta and then pour sauce over top.

Nutrition Facts : Calories 854.7, Fat 18.1, SaturatedFat 9.1, Cholesterol 151.4, Sodium 539.7, Carbohydrate 119.7, Fiber 6, Sugar 5.7, Protein 49.8

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