Gluten Free Spaghetti with Zoodles & Chicken

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti



Ingredients for 6 people

  • 1 box, Gluten Free spaghetti
  • 4 Tbsp, canola oil
  • 1 small yellow onion, chopped
  • 1 jalapeno, sliced (Optional)
  • 1 Jicama
  • 1 carrot, medium (spiralzed)
  • 1 zucchini, medium (spiralized)
  • 2 chicken breast, diced
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1 Tbsp packed, Parsley
  • ½ Cup, Pecorino Romano, grated


  • Bring a large pot of water to boil.
  • Meanwhile, sauté onion and (optional) jalapeno with canola oil for 2  minutes over high heat.
  • Add chicken and sauté for 2 minutes or until slightly browned.
  • Add chicken stock and cook over high heat until it reduces by half.
  • Add Jicama, zucchini and carrots, then season with salt and pepper - Cook for 2 more minutes.
  • Cook pasta according to directions, then drain and toss with veggie chicken mixture.
  • Fold in the parsley before serving and garnish with cheese.
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