Skip to main content


Zucchini Noodles with Chili Chicken Sauce
4 tsp. canola oil, divided
1 large eggplant, cut into 1/2-inch pieces
1 lb. lean ground chicken
1 small onion, finely diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 jalapeno chili, seeded and minced
1/4 tsp. freshly ground black pepper
1 (24 to 26 oz.) jar tomato pasta sauce
1 Tbsp. fresh marjoram or 1 tsp. dried
4 medium zucchini
1/4 cup chopped parsley
+ Add to Shopping List
Zucchini Noodles with Chili Chicken Sauce

Zucchini Noodles with Chili Chicken Sauce

Zucchini Noodles with Chili Chicken Sauce
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:12 minutes
  • Cook Time:18 minutes
1. Heat 2 tsp. of the oil in a large nonstick skillet over medium heat. Add eggplant and cook until softened, about 5 minutes. Transfer eggplant to a bowl and set aside.
2. Add remaining 2 tsp. oil, chicken, onion, and garlic to skillet and cook until chicken is no longer pink and onion has softened, about 6 minutes. Add bell pepper, jalapeno, and black pepper; cook 2 minutes. Stir in pasta sauce, marjoram, and reserved eggplant and simmer for 5 minutes.
3. Shave the zucchini into thin ribbons using a vegetable peeler. Divide among 4 plates and top with sauce. Garnish with parsley.
Source: Hannaford fresh Magazine, May - June 2013