Chicken Cutlets & Zucchini Noodles with Creamy Tomato Sauce

Caregory : Dinner Ideas

This low-carb chicken dinner whips up in only 20 minutes, thanks to thin-cut chicken breast and packaged zucchini noodles. If you have a spiralizer and want to make your own zucchini noodles, use two medium zucchini.


    • 1 pound chicken cutlets

    • ¼ teaspoon salt, divided

    • ¼ teaspoon ground pepper, divided

    • 1 tablespoon extra-virgin olive oil

    • ½ cup finely chopped red onion

    • ½ cup dry white wine

    • ½ cup heavy cream

    • 1 medium plum tomato, chopped

    • 2 (10 ounce) packages zucchini noodles


    1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

    2. Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in tomatoes, then return the chicken to the pan. Turn to coat. Divide the chicken and sauce between 4 plates.

    3. Add zucchini noodles to the skillet over medium-high heat. Cook, stirring, until softened and heated through, 2 to 3 minutes. Serve with the chicken.


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