Get a delicious veggie-packed meal on the table in 20 minutes with this One Pot Spring Zoodles With Chicken, Mushrooms & Peas recipe. Sautéed mushrooms, diced chicken, peas and zoodles are tossed in an irresistibly creamy parmesan sauce and garnished with fresh basil. With One Pot Spring Zoodles With Chicken, Mushrooms & Peas, weeknight dinner has never been so easy!
We’re craving lighter recipes as we head into spring, and this healthy everyday dinner is loaded with lean protein and veggies, minus the heavy carbs and gluten. With zucchini noodles replacing regular pasta, it’s the perfect way to reduce calories and carbs. And the GoodCook 5 Blade Spiralizer is the fastest way to get a mound of zucchini noodles in minutes. All the good-for-you ingredients cook up in a GoodCook Classic Deep Sauté Pan and are tossed with a light and tasty cream sauce. If you’re looking for a fast, flavorful, and healthy meal, put this one on the menu tonight!
Get The Tools
With the GoodCook line of kitchen cookware and accessories, healthy weeknight dinners are minutes away. Get spiralizing with the new GoodCook 5 Blade Spiralizer, featuring a heavy-duty design and 5 interchangeable blades. It’s the quickest way to turn fresh garden zucchini into meal-ready zoodles. And if you love one-pot meals, the GoodCook Classic Deep Sauté Pan is roomy enough for one pot dinners, with an easy-to-clean nonstick interior and a tempered glass lid. Slice and dice with the GoodCook Touch Carbon Steel Chef’s Knife and cook and serve with a pair of GoodCook Locking Tongs. Are you ready for a light and healthy one-pot meal?
Make & Share
Happy Spring Zoodles making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
One Pot Spring Zoodles with Chicken, Mushrooms & Peas
Get a delicious veggie-packed meal on the table in 20 minutes with this One Pot Spring Zoodles With Chicken, Mushrooms & Peas recipe.
- Olive oil spray
- 1 teaspoon garlic puree
- 2 chicken breasts, diced
- 8 oz sliced mushrooms
- 1 1/2 cups frozen peas
- 3 small zucchini, spiralized
- 1/2 cup heavy cream or coconut milk
- 1/4 cup freshly grated parmesan
- Salt and pepper, to taste
- Fresh basil for garnish
Spray a GoodCook deep sauté pan with a thin layer of olive oil and heat on stove over medium-high heat. Add garlic puree and diced chicken. Cook until chicken is browned and cooked through. Transfer to a small bowl, set aside.
Spray pan with olive oil spray, return to heat. Cook mushrooms until browned.
Add chicken back to pan, add peas, zoodles, cream and parmesan. Toss mixture together with tongs or a pasta fork, cooking until hot.
Salt and pepper to taste. Garnish with fresh basil.