Chicken and Zuchinni Pasta


I've been trying to perfect this dish since the summer- finally I added in a few ingredient and modified to it hit spot on. This is perfect for a Friday night dish! It was a hit.


Chicken and Zuchinni Pasta



  • 1 lb thin zoodles

  • 1 small diced or sliced eggplant, roasted with olive oil, salt and pepper.

  • 1 medium sized chicken

  • 1 teaspoon paprika

  • 3 teaspoons oregano

  • 4 cloves fresh garlic, minced

  • 3 tablespoons olive oil

  • 3 tablespoons freshly squeezed orange juice

  • 1 fresh orange, thinly sliced.

  • crushed red pepper flakes

  • salt and pepper, to taste

  • Fresh basil leaves

  • 1/2 to 1 cup Pasaena tomatoe sauce, or my passata sauce recipe (found on my blog)


  1. Preheat the oven to 375º.

  2. Clean the chicken.

  3. For the chicken, drizzle about 1 tablespoon in a large pyrex and place the chicken on top. Coat it with paprika, salt, pepper, garlic, orange juice, orange slices, the remaining amount of olive oil.

  4. With gloves on, massage each ingredient into the chicken.

  5. Roast it covered in the oven for about an hour and a half.

  6. While the chicken is roasting, dice one eggplant into squares. Layer it on a tray with parchment paper and drizzle 2 tablespoons of olive oil on top with salt and pepper. Place it in the oven and roast for about 45 minutes.

  7. Once the chicken is ready, let it cool for about 15-30 minutes and set it aside in a separate plate or bowl.

  8. Take the eggplant out of the oven.

  9. Place the spiraled zucchini and eggplant in the pyrex that was used to roast the chicken.

  10. Once the chicken is ready, debone and shred it. Add it to the zoodles.

  11. Pour over your desired amount of sauce and add a few fresh basil leaves, oregano, red pepper flakes and more salt and pepper.

  12. Roast the zuchinni and chicken combination in the oven on 400 degrees for about an hour, or until desired crispness.

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