Creamy Zucchini Pasta with Chicken and Mushrooms


4.8 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 511.4
  • Total Fat: 11.2 g
  • Cholesterol: 93.9 mg
  • Sodium: 571.8 mg
  • Total Carbs: 64.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 45.2 g

View full nutritional breakdown of Creamy Zucchini Pasta with Chicken and Mushrooms calories by ingredient
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Introduction

A hearty meal full of protein and fiber. You can make this lighter by decreasing the amount of cheese you use. You can also leave out the chicken for a yummy vegetarian option. A hearty meal full of protein and fiber. You can make this lighter by decreasing the amount of cheese you use. You can also leave out the chicken for a yummy vegetarian option.
Number of Servings: 2

Ingredients

    1 onion, chopped
    1 small zucchini, diced
    8 oz fresh mushrooms, sliced
    2 cloves garlic, minced
    4 oz whole wheat fettuccine (or other pasta)
    2 oz Neufchatel Cheese
    2 tbsp Parmesan Cheese, grated
    1 tbsp Cornstarch
    1 cup chicken or beef broth
    1 boneless, skinless chicken breast, cubed
    2 tbsp dried parsley
    1/4 tsp crushed red pepper (optional)
    salt and pepper to taste

Directions

1. Cook pasta according to manufacturer's instructions and drain.
2. Meanwhile, spray a large skillet with nonstick spray. Over medium-high heat, saute onion until translucent. Add mushrooms and garlic and cook 2 minutes longer. Stir in chicken, parsley, and crushed red pepper (if using). Cook, stirring occasionally, until chicken is no longer pink on the outside. Reduce heat to medium and add zucchini. Stir occasionally until zucchini is tender.
3. While zucchini is cooking, stir cornstarch and broth together in a small saucepan. Add cheeses and stir constantly, cooking over medium-high heat, until mixture becomes thick and bubbly. Remove from heat.
4. Pour cheese mixture and pasta into the skillet with the chicken and vegetables. Toss, and add salt and pepper to taste.

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user PEA_NEL_OPE.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This Recipe is a KEEPER and that was coming from my Husband and myself. I will be making this again and again. I couldn't eat an entire serving, but a half for dinner and then the other half for lunch the next day is perfect. Looking foward to making this again - 4/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    WOW! This is terrific. As my family said, "It's a keeper!". - 7/23/08

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  • Very Good
    1 of 1 people found this review helpful
    Cream/cheese sauce was VERY good!! I used twice as much zucchini and no mushrooms. I will definitely make this again :) - 8/27/07

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  • Will definitely make this again! I only ate half a serving in one go and it was plenty. I'll file this one away as good for using whatever veggies are on hand. - 8/7/13

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  • When I tasted the sauce by itself, it seemed too cream-cheese tasting... but once mixed with the other ingredients, it was perfect. It's also a very quick meal to put together... and you could substitute other veggies for zucchini. I will make again. - 11/2/11

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