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Zucchini Noodle Pasta – Bite Me!

No matter how much we talk about the importance of meal prepping, getting everything prepared on Sunday can be challenging. Plus, it is nice to have a fresh cooked meal for dinner from time to time. However, between your work, your kids, and your CrossFit workout, there isn’t much time to make a home-cooked, healthy meal. This zucchini noodle pasta dish is one of many recipes you can make to get a meal on the table in 30 minutes or less. While zucchini noodle pasta can be made at home using a spiralizer or a KitchenAid stand mixer, you can also buy the zucchini noodle pasta in many grocery stores. Look in the produce section by the other pre-cut vegetables.

Combined with a few other store-bought ingredients, this entire dish is ready in under 30 minutes, and contains a mix of lean protein, heart-friendly fats, and complex carbohydrates. Feel free to amp it up with additional protein, spices, and perhaps some quality parmesan cheese to your liking. Be careful, however, as cheese is calorically dense and the fat adds up quickly.

Finally, beware of store-bought pasta sauce. Almost all of them contain added sugar, but Target’s Simply Balanced line is a great option. A sugar laden pasta sauce would take your healthy zucchini noodle pasta dish and turn it into an unhealthy sugar bomb, so be sure to read the label!

Zucchini Noodle Pasta Ingredients:

  • 1 lb. Chicken Breast, roasted and shredded (can use a rotisserie chicken breast, too)
  • 1/4 Cup Store-Bought Pesto Sauce
  • 1 lb. Raw Zucchini, washed (or 1 lb. Zucchini Noodles)
  • 3 Cups Store-Bought Pasta Sauce (I used the portobello mushroom sauce from Target’s Simply Balanced line)
  • Salt and Pepper to taste
  • Optional Add Ons: red chili flake, parmesan cheese, fresh thyme, basil, or oregano

Zucchini Noodle Pasta Steps:

  1. Shred your chicken breast, and set aside.
  2. If using fresh, raw zucchini, spiralize according to package instructions, and then add to a medium sauce pan, and cover with water. Season the water with a large pinch of salt, and set over high heat. Cook the noodles until they are just soft, but still hold their shape. This will happen much quicker than regular pasta, so watch carefully. They should be done within 5 minutes of the water boiling.
  3. Drain the zucchini noodle pasta, and set aside.
  4. In a large, non-stick skillet, add the chicken, zucchini, pasta sauce, and pesto. Season with salt and pepper, as well as any add-ons you are using. Cook until the sauce is heated through completely. Adjust seasoning to taste, and then serve between 4 plates. Adjust servings according to your nutrition needs!

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