One-Pan Chicken Zucchini Pasta

Yield: 4 servings

Prep time: 15 mins

Cook time:10 mins

Total time: 25 mins

Ingredients:

• 3 large zucchinis, spiralized
• one tablespoon light olive oil
• 2 thin boneless, skinless chicken breasts, cut into long slices
• 1 pint heirloom tomatoes, sliced
• 1 large red onion, diced
• 1/2 cup fresh white mushroom slices
• 4 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil
• salt & pepper to taste
• 1/2 teaspoon crushed red pepper (optional)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon Italian seasoning
• 1/4 cup shredded mozzarella

Instructions:

1. Start by pan-frying the chicken: add one table spoon of the light olive oil to a large pan on medium-high heat.  Add chicken to pan. Sprinkle cayenne pepper and paprika on chicken. Cook chicken for about 4-5 minutes on each side until thoroughly cooked and then set aside.
   

   
2. Then warm the extra virgin olive oil in the same pan over low to medium heat. Add the onions and garlic and then cook for 3 minutes, until fragrant.
   

   
3. Next,  add the zucchini noodles and mushrooms to the pan and season them with salt, pepper and Italian seasoning.
4.  Cover the pan with a lid and allow to cook for 2 minutes, stirring halfway through.
5. Add the tomatoes and mushrooms to the pan and continue to cook for another 3-4 minutes, stirring occasionally.
   

   
6. Add the cooked chicken to the pan. Also add the fresh basil, crushed red pepper, and mozzarella cheese to the pan then stir together, cooking for only about another minute.
   

   
7. Divide the pasta onto separate plates and garnish with fresh basil. Serve immediately. Enjoy!