Sunday Supper // Hearty + Healthy Chicken, Mushroom, and Zucchini Fettuccine

Sundays are a great day to push the “reset” button for healthy meals, especially after fall football weekends, filled with not-so-healthy chicken wings, beer, and loaded nachos!

I made this dish for lunch today, but it’s an easy, delicious, healthy and hearty meal that is perfect for a cozy Sunday dinner at home, too. Enjoy for dinner tonight, and save the leftovers for lunch tomorrow! The zucchini ribbons trick your brain into thinking you’re having twice the pasta you are actually eating – with 1/3 the calories!

Hearty + Healthy Chicken, Mushroom, and Zucchini Fettuccine

Yield: 4 Servings


  • 5 chicken breast tenderloins
  • 2 medium-sized zucchini
  • 1 package sliced mushrooms
  • 1 package spinach fettuccine
  • Shredded Parmesan
  • Pasta sauce of your choosing
  • Salt and pepper, Italian seasoning to taste
  • EVOO for sauteing


  1. Cook pasta to instructions.
  2. In a large skillet greased lightly with EVOO, cook chicken tenderloins on medium heat until bone white. Season with salt and pepper. Once cooked, cut into small pieces. Set aside.
  3. In a medium skillet lightly greased with EVOO, saute mushrooms until dark in color and tender to the fork. Set aside.
  4. Cut off the ends of the zucchini. Using a vegetable peeler, peel zucchini in ribbons into a shallow, microwave-safe bowl. Cover the ribbons with 3 T. water, then microwave for five minutes to steam. Set aside.
  5. Once all ingredients are cooked, toss chicken, zucchini ribbons, mushrooms, and spinach fettuccine into a large bowl. Serve with pasta sauce of your choosing and top with a sprinkle of Parmesan cheese!

If you want a rich, creamy, guilt-free sauce, try this Hungry Girl Fettuccine Hungry Girlfredo recipe. Al fredo sauce sans fat!




  1. […] Monday Night: Chicken, Mushroom, and Zucchini Fettuccine […]


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