3 skinless, boneless chicken breast halves
1 1/4 teaspoons paprika, divided
1 1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 1/2 tablespoons olive oil, divided
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 fresh Roma tomatoes, diced
3 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
4 zucchini, cut into noodles with a spiralizer

6 servings


Dice chicken breasts and season with 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper. In a large pan, sauté chicken in 1 tablespoon olive oil until chicken is no longer pink in the center and the juices run clear. Remove chicken to a bowl and set aside. In a medium saucepan, add 1/2 tablespoon olive oil, onions, and red and green peppers. Cook on medium­ high heat until the peppers and onions are tender. Add tomatoes, garlic, basil, oregano, 1 teaspoon paprika, black pepper, and 1 teaspoon salt. Simmer on low for 5 minutes, stirring often. Add 1 tablespoon olive oil to large pan. Heat to medium-high and sauté zucchini noodles 3 to 5 minutes. Top zucchini noodles with chicken breasts and pepper sauce.

Nutritional Analysis: 
170 calories
8 g fat
1.5 g saturated fat
45 mg cholesterol
530 mg sodium
11 g carbohydrate
3 g fiber
6 g sugars
0 g added sugars
16 g protein

Pepper Sauce Zoodles with Chicken

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2019

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