Chicken Zucchini “Pasta” Primavera

INGREDIENTS

• 3 tablespoons (45 ml) extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup (120 ml) diced onion
• 1 cup (240 ml) sliced white mushrooms
• 1 small summer squash, chopped (about 1 cup)
• 1 1/2 cups (360 ml) broccoli florets
• 1/2 teaspoon (2.5 ml) kosher salt
• 1/2 teaspoon (2.5 ml) freshly ground black pepper
• 1 1/2 teaspoons (7.5 ml) Italian seasoning (or a blend of dried basil, oregano, rosemary, onion powder and garlic powder)
• 1 1/2 cups (360 ml) tightly packed baby spinach
• 1 cup (240 ml) cherry tomatoes, halved (about 15 tomatoes)
• 3 medium zucchini, ends trimmed and spiralized
• 9 ounces (255 grams) Johnsonville® Flame Grilled Garlic & Herb Chicken Breast, chopped or sliced
• 1/3 cup (80 ml) grated Parmesan cheese

DIRECTIONS

Heat the olive oil in a large skillet or casserole pot over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the mushrooms, summer squash, broccoli, salt, pepper and Italian seasoning and stir to combine. Cook 5 minutes more or until vegetables are just tender, stirring occasionally.

Add the spinach, tomatoes, spiralized zucchini and sliced chicken and use tongs to gently toss and combine ingredients. Cook another 5 minutes, stirring occasionally, until zucchini noodles are tender and everything is heated through. Strain any unwanted liquid from the pan, stir in Parmesan cheese and serve immediately.

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Serves: 3 |  Serving Size: 1/3 recipe

Nutrition (per serving): Calories: 359; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 65mg; Sodium: 554mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 7g; Protein: 23g