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Zucchini Pasta with Avocado Cream Sauce & Rotisserie Chicken

November 27, 2018


Serves 2


This recipe is full of flavor and so satisfying without taking hours in the kitchen!



2 large zucchini

1 medium yellow squash

1-teaspoon raw butter (Kerigold)

Dash sea salt



1 large avocado, peeled and pit removed

1/4-cup (about 15 medium size leaves) fresh basil

¼ teaspoon sea salt

¼ teaspoon black pepper

1 1/2 gloves garlic, minced

1-tablespoon extra virgin olive oil

1-teaspoon fresh lemon juice



There are a few ways to make the noodles. You can use a spiralizer, which I used. I looove


1. Shred up the rotisserie chicken into bite size pieces.

1.a. Spiral sliced the zucchini and squash in a strainer over a large bowl or in the sink.

Sprinkle with the dash of sea salt and toss to coat. Allow the zucchini and squash to sit for

15-20 minutes to allow excess liquid to drain. After the zucchini and squash are has drained, wrap it in a few pepper towels and squeeze gently to remove any remaining moisture. Wrap again in fresh paper towels and leave on the counter until ready to cook.

2. To make the sauce, place all the sauce ingredients in a food processor and blend for 15 seconds or until smooth and add additional salt and pepper if desired.

3. NOTE: If serving raw, stop here and serve the sauce on top of the noodles.

4. TO COOK: To cook the noodles, melt the butter in a large skilled over medium-high heat. Add the zucchini and squash and cook for 2 minutes. Add the shredded chicken, sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated though and divide onto two plates.


Optional: diced up more basil and sprinkle over the top for garnish.

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