Moroccan Chicken and Roasted Red Pepper Kohlrabi Pasta

To say that I’ve had computer issues today would be a vast understatement. Literally, big...


To say that I’ve had computer issues today would be a vast understatement.

Literally, big black boxes have been scattering all over my screen all day and I’ve had to restart at least a half dozen times. I probably should go to a computer technician, but who has time for that?

Instead, I’m posting up today’s recipe, which is a pasta-spin on my Moroccan kebabs with celeriac rice!

 Moroccan Chicken and Roasted Red Pepper Kohlrabi Pasta

I don’t have much time, because my computer screen literally looks like an EDM light show, so let’s get straight to it.

I wrote this recipe to be made with kohlrabi or turnips, because I made it with kohlrabi the first time and then, when I went to make it the second time (today, for the blog), the grocery store was out of kohlrabi, so I had to grab turnips instead.


The burst tomatoes with the turnip noodles and the rich flavors of the marinated Moroccan chicken is heavenly. My favorite part? The feta.

When you fold in the feta, it melts slightly (feta’s not a melting kind of cheese) to create a velvety smooth, savory sauce alongside the bursted sweet golden tomatoes.


Don’t be afraid by the time of this recipe – a lot of the prepping happens while you wait for the certain elements to cook (the chicken, tomatoes, peppers.) It’s somewhat of a time-consuming recipe, but it’s simple cooking techniques and of course, well worth it.

If you’re looking for meal planning suggestions, this is it! It reheats very well and keeps its flavors well.

Moroccan Chicken and Roasted Red Pepper Kohlrabi Pasta

Okay, back to figuring out this computer situation – hope you love the recipe, sorry for the delay!

Do recipes that take a while to prepare and cook turn you off or do you accept the challenge?

Nutritional Information & Recipe


Moroccan Chicken and Roasted Red Pepper Zucchini Pasta

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4


  • 3/4-1 pound boneless chicken breasts or thighs
  • 2 red bell peppers
  • 1.5 cups golden yellow cherry tomatoes
  • 3 kohlrabis or turnips
  • 1 garlic clove minced
  • 1/4 teaspoon red pepper flakes
  • 1 medium red onion
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon minced parsley to garnish
  • For the Moroccan spice mix:
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon honey
  • salt to taste
  • 1 large garlic clove minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 pinch cayenne pepper


  • Preheat the oven to 400 degrees. Slice the tops off the peppers, deseed them and slice them in half. Line a baking sheet with parchment paper and lay out the bell peppers. Cook for 20 minutes and then, using tongs, flip over and cook another 20 minutes or until the peppers are evenly charred. Immediately transfer to a sealable glass container or paper bag and seal. Let sit for 5 minutes and then slice thinly.
  • While the peppers cook, whisk together all of the ingredients for the spice mix in a small bowl. Place the chicken in a zip-seal plastic bag and shake to coat. Let marinade for at least 15 minutes in the refrigerator. Once you flip the peppers after the first 20 minutes, add the marinated chicken and tomatoes to another baking sheet, lined with parchment paper. Roast for 15 minutes or until chicken is cooked through and is no longer pink inside. Remove from the oven and slice thinly, leaving the tomatoes on the baking tray.
  • While chicken cooks, peel and spiralize the kohlrabi (or turnip) using Blade B, trim the noodles and set aside. Then, mince the garlic. Then, thinly slice the red onion.
  • Once the chicken and peppers are finished, place a large skillet over medium heat. Once oil heats, add in the onions, garlic and red pepper flakes and cook for 3-5 minutes or until onions begin to wilt. Add in the kohlrabi (or turnip) noodles and toss. Cover and cook for 5-7 minutes or until cooked to your preference, uncovering occasionally to toss. Add in the cooked tomatoes, along with any juices from the baking tray.
  • When done, add in the roasted peppers and toss to combine and then remove from heat, sprinkle in the feta, toss to combine again and then divide into bowls and top with sliced chicken and garnish with parsley.
with love, Ali

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Recipe Rating


  • Wow this dish looks delicious! I'm sure it is definitely worth the time it takes to cook. I hope your computer problems get fixed soon :)
  • Recipes that take a while & require a little extra effort? Bring 'em on! I like having some days where I can zen out on preparing a time consuming recipe. Not everyday necessarily needs to be a quickie meal. We do call ourselves foodies, right? And by the way, 1 of my favorite recipes of yours takes like an hour & half. I've made it several times & it is out of this world!! I just use venison instead of the beef. My only problem is that i cannot locate where on the newly styled blog site i am able to access the old recipes like i used to be able. Am i not seeing it or is it really gone? That would be horribly disappointing if i can no longer gain access to previous recipes. Over the years i have collected many favorites that i would pull from the list of older recipes. I would give the name of the specific one i am speaking of but i cannot remember the name & am unable to search for it. I sure hope this is just an oversight on my part & there is a list somewhere here. Please Help!
    • In the top navigation bar, if you look all the way to the right, you'll see "blog." Hope that helps! I couldn't find it at first either, I was a bit confused for a day or so there! :)
    • You can go to "Blog" or go to "Recipes" and now, all of the recipes are more organized! You can search at the top of that page, or search by vegetable, by diet, by protein and by course category! Hope this helps.
    • So, Lorna ... now that you have found the recipe ... which one is it? I'm anxious to try it! :-)
      • I apologize this post/reply is a few days late. Busy busy busy. First let me say, thank you to Ali & all those in the community who assisted me with navigating the new site in locating all past recipes. This made my day! I am so glad i found them! (With your help of course). Secondly, i placed 5stars for this recipe so if i mis-clicked and only 4 were ignited that was a mistake. I've yet to find a recipe from Ali i couldn't give a full set of stars. Now about the recipe i spoke of above - Hearty & Healthy Beef Stew over Zuchinni noodles. Most of the 1hr, 40mins is waiting for the stew to simmer & reduce so its not so time consuming. As stated above, i use venison vs beef. Its healthier & we enjoy the taste more. My fiance & i absolutley looove this recipe! I recommend all to try it. It has a slight spicey kick so watch the cayenne if you arent fond of spicy. I add a cinch more but thats just how we role i guess. Well, thank you again all! Enjoy Ali's beef stew! Trust me, its worth it!
      • Roll.. HeeHeeHee
  • Gotta make this! Now!
  • I made a wonderful meal of zucchini pasta with sauce and paleo meatballs. All done with your inspiration. I so enjoy your book and website. You often use feta cheese. I wonder if you have a suggestion for an alternate to feta. I know most people like it, but I am NOT a fan of feta. Do you have any suggestions.
  • May I humbly suggest the answer to your computer problems is an Apple (iMac, Macbook Pro, etc.). This from one who has learned his lesson well over the years from Mr. Gates!
  • Love the new recipe. Sometimes it's difficult to find ingredients used in your recipes. How about some simple recipes using more standard ingredients such as ground turkey, zucchini, crushed canned tomatoes, etc. I know you have or can come up with simple recipes that are still very tasty and easy to purchase ingredients. Living in northern Utah people seem to have bland tastes. Thanks.
    • Win - I have plenty of those types of recipes! I suggest going to my Recipes page or my Pinterest page and searching easily! Thanks, I will keep a note. I love simple, classic recipes too!
  • Ali - This will be tomorrow's dinner. I have bone in breasts on hand, so I will just roast them a little longer and throw the tomatoes in the roasting pan toward the end. One of the many nice things about many of the veggies that spiralize so well (kohlrabi, turnips, celeriac, beets, butternut squash, daikon) is that they keep for a LONG time in there fridge. I have some squash I stored in my cellar from the tail end of my CSA share last fall and it is still great. That makes spiralizing for me almost like a meal made from pantry items. I typically grab some organic protein during the week, knowing that I have only to decide which veggies to grab and combine with typical pantry items and we are good to go! Another funny tip I have discovered is that I save the chopped off ends of zucchini, dice it up and microwave for a minute in some chicken stock and add it to my dog's dinner. He love spiraling, too!
    • Update: I made this, as anticipated, with split bone-in chicken breasts. They were rather large so I doubled the marinade which I applied to the chicken in the morning before I headed out for the day. I also substituted celeriac for the kohlrabi or turnips because I had them on hand. The result was absolutely delicious! In fact, my husband and I only had one of the split chicken breasts the night I served it and we just wrapped the leftover breast in foil and recreated the rest of the dinner with the gently reheated chicken on the next night. It was that good! I used already roasted peppers I had in my freezer from fall garden bounty, and that made prep even easier. I blistered the tomatoes in a pan on the second night to which I added the roadted peppers and it tasted the same as the first night. So, a very flexible, as well as delicious recipe with celeriac.
  • This looks amazing! I'm so sorry but my inner grammar policewoman is about to rear her nerdy head: "marinate" is the verb meaning to soak something in a "marinade" (the noun). It looks like they got mixed up here.
  • Hi Ali, Just an FYI. The recipe header says Zucchini Pasta, not Kohlrabi or Turnip.
  • Ali - Made this last night (using turnips instead of kohlrabi) and it was absolutely delicious! My wife and son both went back for seconds and thirds. Served it with a Greek garden salad and, sadly, there weren't many leftovers for today! Thanks a bunch!
  • Never had kohlrabi before so this recipe intrigued me. I wanted to try something other than zucchini. Made this last was delicious!! I love the texture of the kohlrabi and will definitely be spiralizing it again. Also, the chicken spice mix was amazing! That is a keeper.
    • This is fabulous to hear, Vanessa! That's one of things we love about spiralizing - always something new to try.
  • I made this tonight, and my hubby and I both thought that it was fantastic. My spiralizer doesn't make fettucine cuts, so I used the ribbon-cut setting. I would not have known that I was eating kohlrabi; it tasted like pasta. Thanks for the amazing recipe!