Zucchini Noodles with Chicken Bolognese

Prep Time

5 minutes

Cooking Time

20 minutes

Ingredients

• One (16 ounce) container of ground chicken

• 1 chopped onion

• 1 bag of spinach or 1/2 bag riced broccoli

• 1 container of mushrooms (coarsely chopped)

• 3 cloves of garlic (minced) or 1 tablespoon of garlic paste

• 1 container of low sodium marinara 

• 4 medium zucchini (about 2 pounds)

• 2 tb. of olive oil

• salt and pepper to taste

Directions

PREPARING NOODLES

1. Trim and spiralize the zucchini. Cut extra long noodles so that they are about the length of spaghetti.

2. Add olive oil and garlic to a large skillet. 

3. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch about 5 to 7 minutes.

PREPARING SAUCE

1. In a large saucepan, sautee ground chicken, onions and garlic (or garlic paste) until brown. 

2. Add spinach and mushrooms and sautee until cooked through.

3. Add salt and pepper.

4. Add container of marinara sauce and let simmer for approximately 10 minutes. 

Notes

To make this recipe more kid friendly:

Sometimes kids have a hard time with pieces of spinach or mushrooms in their sauce. To get my kids to eat more veggies, I cook the chicken separately from the sauce. Then I saute all the vegetables and add the marinara, blend them, then add the cooked ground chicken. Also, a lot of time I substitute broccoli for the spinach or even better, riced broccoli. I often use this sauce as the base of any homemade pizzas I make too. This is a great way to incorporate more veggies into your sauces and get your kids to eat them!