This is a fun new recipe I first heard of from my good pal Debra’s blog last week.  The original recipe was vegetarian.  We tried it out tonight with a few changes.  As you know, I rarely follow the original recipe. 🙂 I included my recipe below, but at a high level, we aren’t big fans of shrooms at our house so we skipped those and I added chicken too.  It was fairly quick to make too.

Here are the adaptations I made:


  • 2 pounds zucchini spiralized or julienned
  • 2-3 boneless, skinless breasts of chicken
  • 2 Tablespoons olive oil
  • 2 red bell peppers cut into thin slices
  • 1 sweet onion cut into thin slices
  • 1 TBS minced garlic
  • 1 Teaspoon cumin
  • 1 Teaspoon chili powder
  • Salt and pepper to taste


  1. Spiralize your zucchini using a Veggetti (or similar tool), put them in a microwaveable covered dish and heat on high for 2-3 minutes then drain in strainer.
  2. Cut and slice the bell peppers and onion.
  3. Cube the chicken breasts.
  4. Preheat a large skillet over medium heat with 1 TBS olive oil, add chicken and cook until it’s no longer pink in center. Remove from pan leaving the juice , set aside in a bowl and cover.
  5. Add the second TBS of olive oil to pan, onions and bell pepper. Sauté until the veggies have softened,
  6. Add garlic and all the spices.
  7. Add the zucchini noodles and chicken, mix and simmer for another 2-3 minutes until heated.

TIME SAVER TIP: Prepare the vegetables the night before and store in refrigerator.

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