• Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings
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  • 3 large zucchini
  • 2 tablespoons Alessi Extra Virgin Olive Oil, divided use
  • 2 chicken breasts, cubed into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 Alessi Garlic Puree
  • Alessi Sea Salt and Alessi Black Pepper, to taste
  • juice of one lemon
  • 1/4 cup parsley, chopped
  • 1/4 cup Parmesan cheese, grated
  • crushed red pepper, optional


Make zucchini noodles using a spiral slicer. Set aside.

Heat 1 Tbsp olive oil in a large saucepan, add zucchini and cook for 2- 3 minutes.  Remove from pan and allow to cool and drain in a colander.

In same saucepan, wipe away any remaining water, add 1 Tbsp olive oil and turn to medium heat.  When oil is hot, add chicken and cook on all sides until golden and cooked throughout (about 8 – 10 minutes).  Add tomatoes and garlic, lower heat and cook for 5 minutes.  Season with salt and pepper.  Add lemon and parsley and stir.  Serve over zucchini zoodles, sprinkle with Parmesan cheese and crushed red pepper and serve.