Every time I make zucchini noodles I tell myself I need to make them more. Then I forget. So, here I am again, in awe of the magical little wheat or rice alternative. They’re the star of the show in this Lemon-Basil Chicken with Zucchini Noodles recipe, from Food Network Magazine, but the rest of the dish is pretty good too!
How to make it an A+: This is really tasty, but I needed a little richness added to the chicken. Maybe it was just too healthy for me! I would add some dry white wine to the sauce as it thickens and/or some crumbled gorgonzola to melt into the sauce (or at the end so it melts slightly). Enjoy!