Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce

I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...

• Preparation Time: 25 mins
• Cooking Time: 11 mins
• Total Time: 36 mins
• Calories: 378 Calories

Ingredients

• 2 lemons, juiced
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 12 cherry tomatoes, halved
• 1 lemon, zested
• ½ cup frozen peas
• 4 cups baby spinach
• 2 tablespoons extra virgin olive oil, divided
• 2 large zucchini, ends trimmed
• ½ cooked chicken breast, chopped

Recipe Instructions

Step 1

Cut zucchini into noodles using a spiralizer.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.