Italian Style Garlic Chicken with Zucchini noodles

15
Nor Mac

By
@Adashofloverecipepage

I am trying to eat healthier. This is a really flavorful low carb dish. I came up with.
I used spiralized squash as a substitution for pasta. You will not even miss the pasta. It is low-carb, low fat, and delicious. whether, You are on a diet, or not on a diet. My husband loves it. I hope you all enjoy it as well!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 2 lb
    chicken tenders or cut up boneless skinless chicken thighs.
  • 3-4 Tbsp
    olive oil divided
  • 3 c
    spiralized zucchini squash packed
  • 3 c
    spiralized yellow summer squash packed
  • 2 1/2 c
    a combination of coarsely chopped yellow and red bell pepper
  • 2 c
    coarsley chopped sweet onion
  • 8 oz
    thick cut sliced mushrooms
  • 6
    pressed cloves garlic divided (about 1 1/2 tb)
  • 1/2 tsp
    garlic salt divided
  • 3/4- 1 tsp
    ground black pepper divided
  • 1 tsp
    italian seasoning dried
  • 1/2 tsp
    onion salt
  • 1 tsp
    dried parsley
  • 1/4 c
    fresh parmesean cheese
  • 1/4 c
    ready made pesto such as buitoni refrigerated section of store.
  • 1 c
    fat free mozzarella cheese

How to Make Italian Style Garlic Chicken with Zucchini noodles

Step-by-Step

  1. Place 1 1/2 TB oil in large Wok or saute pan.
  2. Cook chicken in the oil with 1/2 the salt and pepper.
  3. When chicken is cooked through. Push to side of pan. Add 1/2 the garlic. Cook until it gets lightly browned. Toss with chicken. Cook together about 5 minutes while stirring.
  4. Remove chicken to platter. Cover and set aside.
  5. Add remaining olive oil to pan. Stir fry the peppers, onion, and mushrooms. Cook about 10-15 minutes over high heat. Stir constantly. Vegetables will cook down.
  6. Push vegetables to side of pan. Add in remaining garlic and seasonings. When garlic starts to brown. Combine with vegetables.
  7. Add in the squash. Stir fry until squash is cooked. It will cook down a lot. About 5-7 minutes. Drain off juice.
  8. Add in the pesto. Combine welll with vegetables. Add chicken back to pan.sprinkle with parmasean. Toss well. Cook until hot.
  9. Remove from heat. Serve each portion topped with fat free mozzarella.

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