Oh…my…goodness.  I have a new obsession: zoodles.  Zucchini noodles.  Yes, it’s true.  Also quite obsessed with my Veggetti Spiral Vegetable Slicer/Cutter. It was SO easy to use.  I can’t wait to try it out on other foods – sweet potatoes, cucumbers, the sky is the limit!!

So here’s a fabulous recipe that even got a “yum” from the hubby!



Chicken&Pesto with Zoodles

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 3-4 garlic cloves, minced
  • 3-4 medium sized zucchinis (I used 3, would probably do 4 next time)
  • 3 boneless, skinless chicken breasts, seasoned and cut into cubes
  • 4-6 baby Portobello mushrooms, chopped
  • 2 Tbsp olive oil
  • Pesto (you can use homemade; however I used Classico: Traditional Basil Pesto
  • Feta cheese, crumbled
  • Garlic powder, for seasoning
  • Ground black pepper, for seasoning


  • Vegetable spiralizer (I used Veggetti)
  • Saute pan (2 works best)


  • Season chicken with garlic powder and ground black pepper, then cut into cubes.
  • Heat 1 Tbsp olive oil over medium heat. Add minced garlic cloves and cook for 1-2 minutes, until fragrant. Add chopped Portobello mushrooms and cook for another 2-3 minutes.
  • Add cubed chicken, and cook until no longer pink in the middle (or 165 degrees internally), approximately 10 minutes. Stir frequently so that chicken cooks through evenly.
  • While chicken is cooking, wash zucchinis and use your spiralizer to create zucchini noodles. Place 1 Tbsp olive oil in another saute pan on medium heat. Once warm, add zucchini noodles to pan, and cook to desired consistency, stirring frequently. For us, it took about 5 minutes or so.

We did this more “buffet style”, so at this point I placed the chicken, mushrooms, and garlic combo in one serving bowl, and the zucchini noodles in another.

Start by dishing up the noodles, then chicken combo, then add the desired amount of pesto. Mix together until pesto is evenly distributed, then sprinkle on some feta cheese for the finishing touch!

I LOVED the consistency and mild taste of the zucchini noodles, plus they come with less guilt than traditional pasta (or gluten free pasta, in my case). I will definitely be playing around with more vegetable noodle recipes – so keep an eye out! Enjoy!


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