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  • Writer's pictureThe Crooked Ladle

Lemon Chicken with Zucchini Zoodle Pasta Pizzazz


Lemon Chicken with Zucchini Pasta Pizzazz

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Suggested Tools:

· Spiral device

. Large skillet

. Large stock pot

. Dinner plate

. Medium shallow bowl

. Colander

. Juicer

. Zester or grater

. Measuring cup

. Chopping knife

. Large stir spoon

. Pasta spoon

. Tongs


· 1 pound chicken breast filets, boneless/skinless

. 1 cup all-purpose flour or for gluten free, GF flour or cornstarch

. 1 ½ pounds fresh zucchini, spiraled on desired noodle shape setting

. ¾ cup shallots, skinned and thinly sliced (about 2 large)

. ¼ cup sun dried tomatoes, julienned

. 1/3 cup extra virgin olive oil, plus 1 tablespoon (to be used separately)

. Lemon zest from 2 large lemons

. 1/3 cup fresh lemon juice (about 2 large lemons – can be same lemon as used for zest)

. 3 garlic cloves, skinned and minced

. ¼ cup sherry

. 1 cup chicken broth (to be used in half increments at separate times)

. 1 tablespoon cornstarch

. 2/3 teaspoon salt (for stock pot)

. ½ teaspoon crushed red pepper

. 1/3 cup fresh basil, julienned

· 2/3 cup fresh parmesan cheese, grated

. salt & pepper to taste


Cook Chicken -

1. Add the flour to a medium shallow bowl and dredge the chicken filets in the flour.

2. Heat the olive oil in the skillet on medium high and once heated, with tongs, add the chicken filets to the skillet. Cook about three minutes on one side and with the tongs turn the chicken and cook another three minutes or until lightly browned and cooked through.

3. Season with salt and pepper to taste. Set aside the chicken on a dinner plate.

Zucchini “Pasta” (Zoodles) -

1. In a stock pot, bring one quart of salted water to a boil.

2. Drop the zucchini into the boiling water. Turn heat down to a soft boil and cook for three to five minutes or until al dente or tender, whichever is your preference.

3. Once cooked, pour the zucchini and the water into a large colander and drain out the water in a sink.

Making the Sauce –

1. On low to medium temperature, heat 1 tablespoon olive in the same skillet that was used for the chicken (no need to clean the skillet though you may choose to wipe it with a paper towel depending on any bits of chicken that may have remained).

2. Once the skillet is heated, add the sliced shallots and minced garlic and sauté for a couple minutes until softened slightly. Both garlic and shallots tend to burn easily so watch that they do not.

3. To the above, add the dried tomato, lemon juice, sherry and red pepper and stir to distribute the mixture.

4. Add one half cup of chicken broth to the mixture and stir.

5. In a separate drinking cup or measuring cup, add 1 tablespoon cornstarch and add to that ½ cup chicken broth and mix well. Pour half of the cornstarch liquid into the heated pan and stir and then pour the other half of the cornstarch liquid, as you stir it around in the skillet. This mixture should slightly thicken the sauce in the pan.

Combining Chicken with Vegetables and Sauce Components -

1. Return the cooked chicken filets to the skillet with the cooked vegetables. Turn and mix the chicken in order to coat the sauce onto the chicken.

2. Return the cooked zucchini zoodles to the empty large stock pot and put on medium heat. It helps if the zucchini is still somewhat warm.

3. Add the vegetables and chicken to the large stock pot with the zucchini in the pot and combine all.

4. Lastly mix in the fresh basil and pour all into a large serving dish.

5. Top with fresh parmesan grated cheese plus provide a separate small serving bowl of the parmesan for the table.

The Crooked Ladle

Savor the taste


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