Summer produce is fading fast and the cooler weather will be here before you know it, but I just had to share one more zucchini noodle recipe with you before all of the farmers’ markets close for the season. This Tuscan Chicken Zucchini Noodles features seared Tuscan spice rubbed chicken served with creamy ricotta zucchini noodles and ripe juicy cherry tomatoes. Here’s how I made it:
Season chicken tenders with 1 to 2 tablespoons of the spice blend and allow to come up to room temperature.
Meanwhile, use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
Separate the zucchini strands. Transfer the zucchini noodles to a colander set over a mixing bowl or in a clean sink. Toss the strands with salt; let stand for 15 minutes at room temperature while cooking the chicken.
Heat 2 tablespoons of the olive oil to a cast iron pan over medium heat. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Cook the chicken turning once until cooked through, about 8 minutes.
(Don’t move the chicken around a nice golden-brown crust is forming.)
Remove the chicken to a plate or cutting board, tent it with foil, and let it rest for five minutes before serving.
While the chicken is resting, gently squeeze the zucchini noodles to extract any excess water. Lay the noodles onto a paper towel while mixing up the cheese.
In a small mixing bowl add the ricotta and remaining 2 teaspoons of the spice blend. Mix with a whisk until well blended. Set aside.
Next, toss the grape tomatoes, oil, and a pinch of salt and pepper. Heat remaining 2 tablespoons of the olive oil in a large non-stick skillet over medium heat. Cook for 10 to 12 minutes, or until the skins begin to wrinkle and move away from the flesh.
To cook the noodles, add the zucchini to the pan and toss with the tomatoes. Cook for 2 minutes.
Add the ricotta mixture and toss with the noodles to coat. Cook for another 2 to 3 minutes or until heated through, then serve with chicken.
I can’t decide if I like these or the Garlic Goat Cheese Zucchini Noodles, but one thing is for sure, I will definitely be purchasing a spiralizer in the near future.
I would appreciate your recommendations. Just comment below!
Tuscan Chicken Zucchini Noodles
Ingredients
- 1 pound boneless-skinless chicken breast tenders
- 2 tablespoons + 2 teaspoons Italian spice blend divided
- 4 zucchini medium
- 1 pint cherry tomatoes
- 5 tablespoons extra virgin olive oil divided
- 1 cup fresh ricotta cheese
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Season chicken tenders with 1 to 2 tablespoons of the spice blend and allow to come up to room temperature.
- Meanwhile, use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler - peel thin strips and then slice them vertically.) Separate the zucchini strands. Transfer the zucchini noodles to a colander set over a mixing bowl or in a clean sink. Toss the strands with salt; let stand for 15 minutes at room temperature while cooking the chicken.
- Heat 2 tablespoons of the olive oil to a cast iron pan over medium heat. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Cook the chicken turning once until cooked through, about 8 minutes. (Don’t move the chicken around a nice golden-brown crust is forming.)
- Remove the chicken to a plate or cutting board, tent it with foil, and let it rest for five minutes before serving.
- While the chicken is resting, gently squeeze the zucchini noodles to extract any excess water. Lay the noodles onto a paper towel while mixing up the cheese.
- In a small mixing bowl add the ricotta and remaining 2 teaspoons of the spice blend. Mix with a whisk until well blended. Set aside.
- Next, toss the grape tomatoes, oil, and a pinch of salt and pepper. Heat remaining 2 tablespoons of the olive oil in a large non-stick skillet over medium heat. Cook for 10 to 12 minutes, or until the skins begin to wrinkle and move away from the flesh.
- To cook the noodles, add the zucchini to the pan and toss with the tomatoes. Cook for 2 minutes. Add the ricotta mixture and toss with the noodles to coat. Cook for another 2 to 3 minutes or until heated through, then serve with chicken.
Dana@ IveGotCake says
You said you’ll be purchasing a spiritual? Did I read that right?
The Mountain Kitchen says
LMAO!! Damn spell checker!!!
Prolly need some spiritual! Thanks for pointing that out darlin’, I’ve fixed it. xoxo
Rachel says
Don’t you hate that the summer produce is leaving shelves?!? I just bought 8 pounds of tomatoes & am just gonna go to town on them until they are bad. I don’t want to say goodbye! I looooove zoodles. Always cut mine by hand – I desperately need a spiralizer!! This looks yuuum.
The Mountain Kitchen says
Thanks, girl! I am sad to see the fresh produce go, but I am so ready to make soups and all those cold weather recipes. If you get a spirializer before I do, let me know what you get.
Cheryl "Cheffie Cooks" Wiser says
Deb, that Dana is a hoot BAHAHHAHA! What happen to the spiralizer David got you? Have you tried zoodles with a simple creamy Parmesan (like Alfredo) sauce yet? Too boring?
The Mountain Kitchen says
I love Dana! She’s like me, will tell you how it is… I still have the Veggetti but I’m limited to zucchinis and cucumbers. I want a more durable one to do carrots, potatoes, and God only knows what else…lol! I haven’t tried Alfredo yet. Sounds good. I used ricotta because it was about to run out of shelf life in the fridge. I make it fresh so it doesn’t last long…
Cheryl "Cheffie Cooks" Wiser says
Oh check Oxo products for spiralizer. I love mine. Cheryl who will too tell it like it is! Wait your the Scorpio, not me! XO
The Mountain Kitchen says
Lol! Thanks for the recommendation!