Seems like everyone is jumping on the Vegetable Noodle bandwagon these days. It is supposed to be a yummy alternative to regular carb loaded noodles. I, for one, never seen the appeal. I despise soggy noodles. In my mind, Zucchini pasta would be the equivalent of over cooked pasta. I was not about to ruin a good pasta by replacing it with vegetables.
Somehow, somewhere along the way, I decided I should try it. I mean, I always tell my kids to try something once before they say they don’t like it. While on vacation in Colorado, I visited my all time favorite store, Whole Foods. They had some Zucchini already spiraled up into noodles. How could I resist? It was already prepared for me. Even though I was convinced that this was no substitute for scrumptious pasta, I figured I wasn’t wasting any money because if it failed, and it would, it would still make a tasty side dish for dinner as a vegetable. So I bought a container. What happened next shocked me. I FEEL IN LOVE! All I could think was I just HAVE to get me one of those spiral do hickies so I could make me some creative pasta meals.
Finding a spiral thing was not easy. I looked high and low in every state and every store I went into. If you have the same issue, the hunt stops HERE….. I finally got me a Spiral Vegetable Noodle Maker. I decided to get creative and make my own dish. Now I am not saying I made this up. I am sure If I searched on Pinterest, there is a recipe out there like this. BUT, I did not look one up. I was at the grocery store and very hungry. I decided I was gonna give these zucchini noodles a whirl in my favorite pasta dish, Chicken Spaghetti. So I got the ingredients, replaced traditional noodles with zucchini noodles and off I went. It was absolutely delish!!!!!!! I could not get enough of it. Now I am hooked on this Vegetable Noodle bandwagon like everyone else.
Here is my recipe. I am including Nutritional Information via Fitness Pal. Keep in mind that the information is for the ingredients, brands and quantities I used. So yours may vary according to how you prepare it. I will make a side note here. When preparing your zucchini noodles…. I sautéed mine to “al dente” like I would my traditional pasta. If you prefer softer noodles, I encourage you to cook your noodles longer to desired texture.
Zucchini Noodle Chicken Spaghetti
1 Large Zucchini (made into noodles)
5 ounce can Organic White Chicken Meat (drained)
½ Tablespoon Organic Coconut Oil
3 Ounces 2% Milk Velvetta Cheese
½ Cup Sliced Mushrooms
¼ Cup Mild Diced Tomatoes in Green Chilies (Rotel) (partially drained)
Serving Size:1 bowl
Spiral Zucchini noodles. Add Coconut oil to pan and melt. Add in mushrooms and zucchini noodles. Stir to coat. Sauté until noodles are desired consistency. Cube up Velvetta Cheese. When Noodles are desired texture, add in Cheese, Chicken (break up large chunks and drain before adding), and Diced Tomatoes (drain off half the liquid). Add all to noodle mixture and stir until all melted. If cheese is to thick, you can add a little of the juice from tomatoes. Do not add to much liquid or it will be runny. Once all is melted and mixed up, serve in bowl and enjoy.
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