Squash Noodles with Chicken, Feta, and Spinach

It’s time for another spiralizer recipe!

Instead of using zucchini or cucumbers, I branched out to yellow squash this time.  (I know, it’s not a huge jump from zucchini, but it’s still new and different!)  I used the shredder blade to make squash noodles.  I packed in flavor (and also nutrients) by serving the noodles with chicken, spinach, and feta.

My inspiration came from this great recipe on inspiralized.com.  I added a little bit and swapped the zucchini out for the yellow squash.  Overall, I was very satisfied with this meal.  It’s a great one-pot meal; you have your protein, veggies, and “starch” (aka squash noodles) all in one pot, making clean up super simple.

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Start with the chicken and other veggies…

  • Slice up a package of chicken breast cutlets.

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  • Season the slices on one side with some s&p.  (Don’t worry about the other side; you can season that once it’s in the skillet.)

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  • Season the same side liberally with garlic powder.

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  • Sprinkle a little crushed red pepper flake on top of the chicken slices.  (Use as much or as little as you’d like, depending on how much heat you prefer!)

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  • Heat a skillet over medium-high heat.
  • Add some EVOO.

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  • Finely chop ½ of an onion.

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  • Add the onion to the skillet.

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  • Stir and cook until translucent, about 5 minutes.

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  • Place the chicken in the skillet, seasoned side down.

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  • Season the other side on the chicken with some more s&p, garlic powder, and red pepper flake.

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  • Cook, stirring occasionally, until the chicken is cooked through (about 10 minutes total).

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  • While the chicken cooks, spiralize 4 yellows squash through the shredder blade.

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  • Add the squash noodles to the skillet.

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  • Give a little stir.

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  • Add a whole bag of spinach.

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  • Gently toss to combine the spinach and squash.

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  • Season with a little more s&p, garlic powder, and red pepper flake.

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  • Squeeze in the juice from half of a lemon.

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  • Cook for a few more minutes, until the spinach has wilted and the noodles have softened.

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Plate the noodles and chicken.

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Top with crumbled feta to add a salty bite.

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Enjoy!

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*If you like this recipe, you may also want to try: Zucchini Spaghetti and Meatballs and Garlicky Shrimp with Zucchini Noodles.

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Squash Noodles with Chicken, Feta, and Spinach (serves 4)

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • ½ of an onion, finely chopped
  • 1 package boneless, skinless chicken breast cutlets, cut into strips
  • salt
  • freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flake, divided
  • 4 yellow squash, spiralized through the shredder blade
  • 1 bag spinach
  • juice from ½ of a lemon
  • ½ cup crumbled feta, divided

DIRECTIONS:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion.
  • Cook for 5 minutes, or until the onion begins to become translucent.
  • Season the chicken strips on one side with salt, pepper, half of the garlic powder, and half of the red pepper flake.
  • Add the chicken to the skillet seasoned side down.
  • Season the other side of the chicken with more salt, pepper, and the remaining garlic powder and red pepper flake.
  • Cook until the chicken is golden brown, flipping once, about 10 minutes.
  • Add the squash noodles followed by the spinach.
  • Toss to combine.
  • Season with more salt, pepper, garlic powder, and red pepper flake to taste.
  • Squeeze in the lemon juice.
  • Cook until the squash noodles have softened and the spinach has wilted, about 5 minutes.
  • Top with some of the feta when serving.

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