If you make one new dish this week, make this.
Yes, I have jumped on the spiralized veggie wagon and rode it all the way to flavor town!
Using a handy little vegetable spiralizer gives you so much versatility in cooking. This is especially true if you are trying to practice eating vegetables when they are in season. We grow our own yellow summer squash, and that means I have to think of new and different ways to cook it so my family doesn’t get tired of that little ray of yellow sunshine on their plate.
This dish is so fresh tasting and filling. Everything is made from scratch, but it is amazing how quickly it comes together, hence the name “Quick Service”.
I don’t know about you, but on weeknights I like to get my hustle on and get those dinner plates out ASAP. But I don’t like to scrimp on nutrition in order to do that. This is the best of both worlds!
The great news is, you can actually cook the chicken ahead of time over the weekend and cut down even further on the prep and cooking times. That’s how I prepared it, with chicken my husband grilled for a dinner the weekend before. Waste not, want not, right? Granny would be proud!
I use a mixture of ground spices and fresh herbs. Because I want the red sauce to come together quickly, I don’t use fresh onion or garlic. Those are powdered. But you could add to the cooking time and saute those beforehand if you like.
So, are you ready to try the spiral craze? Please scroll all the way to the bottom of the page to comment! I love hearing from you. And as always, please pin, like, and share on Pinterest, Facebook, and Instagram. You can find those buttons just below the recipe.
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Recipe for…Veggie Noodles with Chicken and Red Sauce
Makes: 6 servings
2 tbs olive oil
8 medium yellow squash
1/2 tsp salt (for squash)
1/4 tsp black pepper
3 cups cooked chicken
1 28 oz can diced tomatoes
2 tbs tomato paste
1/4 cup chopped fresh basil
2 tbs chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (for red sauce)
Cook chicken breasts ahead of time either by grilling with salt and pepper, cooking in the skillet with oil, roasting in the oven, or for a whole chicken you can use the recipe here. Chop chicken or tear into bite sized pieces. Get the red sauce going in a medium saucepan by turning it to medium high and adding the diced tomatoes, tomato paste, salt, garlic powder, onion powder, basil, oregano, and parsley. After it comes to a boil, simmer for about 15 more minutes on low, covered. Spiralize the squash using a vegetable spiralizer. In a large skillet with high sides, heat the olive oil to medium high. Saute the squash for about 5 minutes with salt and pepper until just tender. Serve by placing the noodles on a plate, chicken on top, and cover with red sauce.