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For a lighter, gluten-free variation of a family favorite, substitute zucchini for pasta and toss it with olive oil and vegetables to mimic the flavor profile of a typical spaghetti dinner.
6 Servings
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6 chicken breasts, boneless, skinless
4 medium zucchini, spiral cut
2 cups grape tomates, halved
4 tablespoons olive oil, divided
1 large red bell pepper
4 green onlions, thinly sliced
1 tablespoon garlic, minced
2 teaspoons Italian seasoning
1/4 cup butter
Salt and pepper, to taste
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