Healthy Veggie-Noodle Recipes: Chicken Scampi Z'paghetti, Tropical Jicama Slaw
1/2 of recipe (about 1 1/4 cups noodles with 3 oz. cooked chicken): 293 calories, 10g total fat (3g sat fat), 525mg sodium, 17g carbs, 4g fiber, 9.5g sugars, 31g protein
Freestyle™ SmartPoints® value 3*
SmartPoints® value 5*
This new spin on scampi with pasta features deliciously juicy chicken, a decadent lemon-butter sauce, and tasty zucchini noodles! Future classic, people...
Cook: 20 minutes
8 oz. raw boneless skinless chicken breast
1/4 tsp. each salt and black pepper
1 lb. (about 2 medium) zucchini
1 cup chopped onion
1 1/2 tsp. chopped garlic
2 tbsp. dry white wine
2 tbsp. lemon juice
2 tbsp. light whipped butter or light buttery spread
1 tbsp. grated Parmesan cheese
Optional topping: chopped fresh parsley
Pound chicken to an even thickness. Season with 1/8 tsp. each salt and pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.
Meanwhile, using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Transfer chicken to a cutting board. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.
Transfer noodles to a strainer, and thoroughly drain excess liquid.
Remove skillet from heat, re-spray, and bring to medium heat. Add onion and garlic, and cook until mostly softened and browned, about 5 minutes.
Return drained zucchini noodles to the skillet. Add wine, lemon juice, butter, and remaining 1/8 tsp. each salt and pepper. Cook and stir until liquid has reduced, about 3 minutes.
Slice chicken, and serve over noodles. Sprinkle with Parm.
MAKES 2 SERVINGS
This tropical slaw is game-changingly good! Bring it along to your next BBQ as a side dish, or add shrimp to make it a meal...
Chill: 15 minutes
3/4 cup fat-free plain Greek yogurt
1 tbsp. finely chopped fresh cilantro
1 tbsp. lime juice
2 tsp. honey
1 packet no-calorie sweetener (like Truvia)
1/4 tsp. salt
1 1/2 lbs. (about 1 medium) jicama
1 1/2 cups chopped mango
1 cup chopped green bell pepper
3/4 cup chopped red onion
1/4 cup finely chopped fresh cilantro
In an extra-large bowl, mix dressing ingredients.
Peel jicama. Using a tabletop spiral vegetable slicer (like the Veggetti Pro), cut jicama into spaghetti-like noodles. (If you don't have a tabletop spiral veggie slicer, cut jicama into matchstick-sized strips.) Roughly chop for shorter noodles. Finely chop any remaining jicama.
Add jicama to the extra-large bowl, along with all remaining ingredients. Stir to mix and coat.
Cover and refrigerate until chilled, at least 15 minutes.
MAKES 6 SERVINGS
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.