Ingredients
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 tsp. Italian seasoning
2 tbsp. butter
1/4 red onion, thinly sliced
1 orange bell pepper, thinly sliced
1 c. baby bella mushrooms, sliced
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1/2 tsp. Italian seasoning
2 tbsp. all-purpose flour
1/4 c. heavy cream
1/4 c. chicken broth
2 Green Giant Veggie Spirals Zucchini
1/2 c. freshly grated Parmesan, plus more for serving
1 1/2 c. grape tomatoes, halved
1/4 c. thinly sliced basil, plus more for serving
2 tsp. lemon zest
Preparation
Step 1In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice and tent with foil. Step 2In a large skillet over medium heat, melt butter. Add onion, pepper, mushrooms, and garlic and cook until mostly tender, 3 to 4 minutes. Season with salt, pepper, and Italian seasoning, then stir in flour and cook 1 minute. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.Step 3Add Green Giant Veggie Spirals Zucchini, Parmesan, and grape tomatoes and cook 5 to 7 minutes more, until noodles are tender and cheese has melted. Stir in basil and lemon zest and remove from heat. Top with chicken, garnish with more Parmesan and more basil.
Learn more about Green Giant Veggie Spirals Zucchini.
