Healthy Zucchini Spaghetti with Vodka Sauce & Chicken

Jan 31 2017

Tomato Dream Sauce

Who doesn't love pasta bathed in creamy tomato sauce? While we adore the taste, the calorie and carb counts are a massive bummer. Enter spiralized zucchini topped with our DIY vodka sauce! SO good and perfect for date night...

Hungry Girl's Healthy Z'paghetti alla Vodka with Chicken Recipe

Print Z'paghetti alla Vodka with Chicken Print

1/2 of recipe (about 1 2/3 cups): 365 calories, 9g total fat (4g sat. fat), 876mg sodium, 29g carbs, 7.5g fiber, 15.5g sugars, 38g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 20 minutes


8 oz. raw boneless skinless chicken breast

1/8 tsp. black pepper

1/4 tsp. salt

1 cup canned crushed tomatoes

2 tbsp. tomato paste

2 tbsp. grated Parmesan cheese

1 tbsp. vodka

1 1/2 tsp. white wine vinegar

3/4 tsp. Italian seasoning

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. red pepper flakes

1 lb. (about 2 medium) zucchini

1/2 cup frozen peas

1/2 cup chopped onion

2 tbsp. light/reduced-fat cream cheese

2 tbsp. chopped fresh basil


Pound chicken to 1/2-inch thickness. Season with black pepper and 1/8 tsp. salt. Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through. Plate chicken, and cover to keep warm.

In a large bowl, combine crushed tomatoes, tomato paste, Parm, vodka, vinegar, and seasonings, including remaining 1/8 tsp. salt. Mix well.

Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Clean skillet. Re-spray, and bring to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 2 minutes. Transfer zucchini to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat. Re-spray, and return to medium-high heat. Add frozen peas and 2 tbsp. water. Cover and cook for 2 minutes, or until peas have thawed and water has mostly evaporated. Add onion. Cook and stir until veggies have softened and lightly browned, about 4 minutes. Reduce heat to medium low. Carefully add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 2 minutes.

Remove skillet from heat, and add cream cheese. Stir until smooth and uniform.

Add drained zucchini, and stir until hot and well mixed. Divide between 2 medium bowls.

Slice chicken, and add to the bowls. Sprinkle with basil.


Chew on this:

Today, January 31st, is Eat Brussels Sprouts Day! This recipe will win over even diehard skeptics of the mini-cabbage look-alikes...

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