spiralizing recipes - creamy zucchini chicken

creamy zucchini chicken

This rustic pasta dish has a fresh “French country” taste.



2 servings

Prep time

35-40 minutes




1318 mg

Dietary fiber

15.0 g

Total fat

19.1 g

Total carbs

37.8 g


47.0 g


  • 2 large  zucchinis

  • ½  lb. cooked chicken, chopped

  • 1 large head (roughly 1.5 pounds) cauliflower, roughly chopped

  • 1½  cups chicken stock

  • ¾ cup mushrooms, sliced

  • ½  small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 Tbsp. Herbes de Provence

  • 2 Tbsp. olive oil

  • 1½  Tbsp. white balsamic vinegar

  • ½  Tbsp. Dijon mustard

  • ½ tsp freshly cracked black pepper

  • ½ tsp sea salt


  • Make “pasta” strands out of the zucchini with your Veggetti.
  • Heat 1 Tbsp. olive oil in a large saucepan.
  • Sauté the chopped onions and minced garlic until the vegetables are soft and translucent but not brown.
  • Sprinkle with salt and pepper.
  • Add the cauliflower pieces and sauté them for five minutes, stirring to keep them from sticking or burning.
  • Add the chicken stock, stir, and bring to a boil. Cover pan and reduce heat, simmering for 5-10 minutes until the cauliflower is tender.
  • In a medium skillet, sauté the sliced mushroom in 1 Tbsp. olive oil until they’re fragrant.
  • Add the cooked chicken pieces and continue to cook until they’re warmed through. Set aside.
  • Place the cauliflower/stock mixture into a blender. Add the mustard, vinegar, and Herbes de Provence. Blend until smooth.
  • Add the cauliflower mixture to the chicken.
  • Divide the pasta onto two plates and top with the chicken/cauliflower mixture.

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