Creamy Chicken and Zoodle Spaghetti


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Combining spiralized zucchini and spaghetti makes for a texturally interesting, feel-good meal that’s on the lighter side but still hits the spot every time. Sour cream provides just the right amount of creaminess while fresh lemon juice adds a welcome touch of brightness.

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Yields:
4 serving(s)

Total Time:
30 mins

Cal/Serv:
497

  • 8 oz.

    spaghetti

  • 2 1/2 tbsp.

    olive oil, divided 

  • 1 lb.

    boneless, skinless chicken breasts, cut into 2-inch pieces 

  • 1/2 tsp.

    Italian seasoning 

  • Kosher salt and pepper

  • 1

    small shallot, finely chopped

  • 1

    clove garlic, finely chopped 

  • 1/2 c.

    dry white wine

  • 1/2 c.

    sour cream 

  • 2 c.

    baby spinach

  • 1 lb.

    zucchini, spiralized 

  • Grated lemon zest plus 1 tbsp. lemon juice 

  • Grated Parmesan, for serving 

Directions

NUTRITIONAL INFORMATION (per serving): About 497 calories, 17.5 g fat (4.5 g saturated), 77 mg cholesterol, 451 mg sodium, 50 g carbohydrate, 4 g fiber, 5 g sugar (0 g added sugar), 34 g protein

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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