Chicken Parmesan with Zucchini Pasta recipe

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Ingredients

4 zucchini, cut into spirals using a spiral slicer
1 teaspoon salt
1 tablespoon Italian seasoning
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup marinara sauce
cooking spray
4 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese, or to taste

Nutrition Info

276.7 calories
carbohydrate: 10 g
cholesterol: 88.2 mg
fat: 9.5 g
fiber: 2.5 g
protein: 37.2 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1190 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a baking sheet with parchment paper.

  2. Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini, toss to coat. Set colander over a bowl to allow water from zucchini to drain.

  3. Wrap chicken in plastic wrap and place on a work surface, pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.

  4. Heat marinara sauce in a saucepan over low heat.

  5. Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.

  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  7. Place zucchini in the same nonstick skillet over medium-high heat, cook and stir until tender yet firm to the bite, 3 to 4 minutes.

  8. Spoon marinara sauce over each chicken breast and top with mozzarella cheese.

  9. Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.

  10. Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.

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