With spring in full bloom, it’s a prime time for growing zucchini squashes.
This recipe is a delightful, lower-carb adaptation of other traditional Italian recipes. Garnish with fresh basil for a robust aromatic boost of vitamin K and antioxidants.
Balsamic Chicken with Pasta and Zucchini Noodles
Nutrients
Calories: 394 kcal
Protein: 39 g
Cholesterol: 99 mg
Total Fat: 11 g
This recipe makes 4 servings
Ingredients
- 1/2 cup of balsamic vinegar
- 1 can (28 ounce) of no-salt-added diced tomatoes, drained
- 1/2 teaspoon of Italian seasoning
- 1 and 1/4 pounds of chicken cutlets
- 1/4 teaspoon of salt
- 1/8 teaspoon of ground pepper
- 4 ounces of whole-wheat spaghetti
- 4 cups of zucchini noodles (12 oz.)
- 4 ounces of fresh mozzarella cheese, sliced
Directions
- Preheat the oven to 425° F.
- Coat a 9x13-inch baking dish with cooking spray and bring a large pot of water to a boil.
- In a small saucepan, bring vinegar to a boil over medium-high heat. Reduce the heat to maintain a lively simmer; cook until the liquid is reduced by half. This should take 8 to 10 minutes.
- Meanwhile, add tomatoes and Italian seasoning to the prepared baking dish and stir to combine.
- Nestle the chicken into the tomatoes, sprinkle with salt and pepper. Bake for 10 minutes.
- While the chicken is baking, cook the spaghetti according to package directions. Drain and return to the pot. With the pot off the heat, add zucchini noodles and stir quickly. Cover and keep warm until ready to serve.
- Remove the pan of chicken from the oven, then increase the oven temperature to 450° F.
- Top the chicken with mozzarella slices. Bake until an instant-read thermometer inserted in the thickest part of the chicken registers 165° F and the cheese has melted. This will take about 8 to 10 minutes.
- Divide the spaghetti and zucchini noodles among 4 plates. Top with the chicken mixture, drizzle with the balsamic reduction and sprinkle with basil.
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