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Basil Pomodoro Zucchini Pasta with Chicken

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 1 tablespoon extra virgin olive oil
  • 1/2 pound boneless chicken breasts roughly cubed
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1 large clove of garlic minced
  • 1/3 cup diced white onions
  • 1 14 oz can diced tomatoes or crushed tomatoes with juices
  • 1-1.5 tablespoon chopped basil
  • 2 medium zucchinis Blade C, noodles trimmed


  • Place a pot/saucepan over medium heat and add in the olive oil. Once the oil heats, add in the chicken. Season with salt, pepper and garlic powder. Cook for 3 minutes and then flip over, cooking another 3-5 minutes or until chicken is cooked through and no longer pink on the inside.
  • Then, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent. Then, add in the canned tomatoes and roughly crush the tomatoes with a potato masher or the back of a fork. Bring to a boil and then reduce heat and simmer. Season with salt and pepper and let cook for 5 minutes, add in the basil and cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles. Add in the zucchini noodles and toss for 2-3 minutes or until noodles are al dente.
  • Divide into bowls.