Ground Chicken & Shrooms Spaghetti / Zoodles (700 cal)

Prepare the Zoodles:

• Spiralize the zucchini into noodles and set aside.
• Heat a skillet over medium heat and spray with zero-calorie cooking spray or a small drizzle of olive oil.
• Add the zoodles to the pan and season with a pinch of salt and pepper.
• Sauté for 1-2 minutes, stirring frequently, until just warmed through. Remove from heat and set aside to prevent them from becoming mushy.
  
  

Cook the Chicken:

• In a large skillet, heat a drizzle of olive oil or non-stick spray over medium heat.
• Add the diced chicken breast and season with salt, pepper, basil, and oregano to taste.
• Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
  
  

Sauté the Vegetables:

• In the same skillet, add the chopped onion, celery, shredded carrots, and sliced mushrooms.
• Cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  
  

Make the Sauce:

• Pour in the crushed canned tomatoes and stir to combine.
• Add more basil, oregano, salt, and pepper to taste.
• Reduce heat to low and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
  
  

Combine Everything:

• Return the cooked chicken to the pan with the sauce and stir well.
• Let simmer for another 2-3 minutes to coat the chicken in the rich tomato sauce.
  
  

Assemble the Dish:

• Plate the warm zoodles or traditional spaghetti in a bowl.
• Ladle the chicken and mushroom tomato sauce over the top.
• Finish with freshly shaved Parmesan cheese.
  
  

Serve and Enjoy:

• Toss lightly to mix or enjoy layered. Serve hot and savor every bite!