Chicken Parmesan with Zoodles

Italian food hasn’t always been at the top of my list. My favorite dish was always just buttered noodles with garlic and grilled chicken. I am plain Jane when it comes to food, so Italian food always seemed just a bit too complicated for me.

Then last week, the hubby wanted to go out for dinner and chose an Italian place in town that received good reviews. I just had a salad and soup that night, but was inspired by their menu to try the chicken parm at home.

I by no means say that this is an authentic recipe. It’s what I cam up with for us. You can also use a short cut and just buy pre-made pasta sauce, but check the carbohydrates on the label to make sure that it fits within your allowances.



1 lb of chicken thighs

1 can of diced tomatos

1 can of reduced sodium V8

1 chicken buillon

1/4 onion

2-3 cloves of garlic

italian seasonings

2 large zucchini

1/2 C shredded Parmesan cheese

6-8 slices of swiss cheese

salt and pepper


1. Prepare your pan by heating some olive oil over medium heat. Salt and pepper your chicken and add to your pan {or you can cook it in your George Foreman grill and skip to step 2}. Cook on each side about 5-6 minutes until your chicken is cooked through and there is no more pink on the inside. While your chicken is cooking, chop your garlic, and onion and get your buillon  and cans ready.

2. Set your chicken aside in an oven safe dish and turn on your oven to 400 degree Fahrenheit. In the same pan that you cooked your chicken, sautee your onion and garlic for just a minute or so until fragrant. Add in your canned diced tomatoes and your V8 and your chicken buillon and your italian seasonings. You can also add in your salt and pepper. Let your sauce cook over medium heat for about 10-15 minutes, until the sauce starts to reduce.

3. Once your sauce is almost at your desired thickness, add in your grated Parmesan cheese and let melt. Let sauce reduce just a bit further then turn off heat and add to your chicken in your oven safe bowl. Place your swiss cheese over top making sure to cover the entire surface.

4. While your chicken and sauce are in the oven, you can slice your zucchini into zoodles. I used my mandolin but you can use a sprialer or just a peeler if it’s all you have. I like to make my pieces of zucchini quite thick since they tend to shrink when warmed.

5. When your cheese is almost browned on your chicken and sauce, place your zoodles in the pan where your cooked everything else. Place the pan on the lowest heat setting. You want to just heat up your zoodles, not cook them. They will cook when you place the sauce on top of them.

6. When your cheese is brown and bubbly, remove your dish from the oven and serve over your zoodles. You are ready to eat!

Happy Cooking!

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