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Gluten Free Noodles and Zoodles

Put a healthier spin on pasta night by combining zucchini noodles with gluten-free spaghetti. Topped with marinated chicken breasts, this tasty meal is chock full of vegetables and filling enough to satisfy appetites of all sizes.

  • prep time:

    15min

  • Marinate time:

    1hrs

  • Cook time:

    30min

  • total time:

    1hr 45min

  • Servings: 4-6

  • recipe category: pasta

  • recipe cusine: italian

recipe by: DeLallo

Directions

  • Place chicken in sealable bag. Make a marinade by combining ¼ cup olive oil, garlic, lemon zest, and juice of 2 lemons in a mixing bowl. Whisk to combine and pour marinade over chicken. Be sure to cover the chicken completely. Marinate in the refrigerator for at least one hour or overnight.
  • Bring a large pot of salted water to boil over high heat. Cook pasta according to package instructions. Drain pasta, reserving some of the pasta water, and set aside.
  • Meanwhile, remove chicken from the marinade. Heat grill on high. Place chicken on grill and cook for 7-8 minutes. Flip chicken and cook for another 7-8 minutes, or until completely cooked through. Set aside.
  • Trim the ends of the zucchini and use a spiralizer to create noodles. If you don’t have a spiralizer, use a vegetable peeler to create long ribbons.
  • Heat 1 tablespoon of olive oil in a high-rimmed skillet over medium heat. Add zucchini noodles and sauté while stirring for 2-3 minutes.
  • Add pasta to the skillet and combine. Then add sun-dried tomatoes, olives, and pesto, and stir to combine.
  • Slice chicken into strips and add to the noodles and zoodles mixture. Toss to combine and serve. Garnish with basil leaves.

Gluten Free Noodles and Zoodles

Put a healthier spin on pasta night by combining zucchini noodles with gluten-free spaghetti. Topped with marinated chicken breasts, this tasty meal is chock full of vegetables and filling enough to satisfy appetites of all sizes.