Dairy-Free Chicken Zasta
Kevin Alexander
Kevin Alexander
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312 Calories
11 g Carbs
29 g Protein
17 g Fat
Total Time
4 servings

Looking for lean gains? This zucchini-inspired pasta will leave you feeling full and satisfied.


  • 1 whole zucchini, sliced
  • 2 tbsp arrowroot starch
  • ¾ lb chicken breast
  • 1 dash black pepper
  • ⅓ tbsp garlic, minced
  • ⅓ cup red onion, diced
  • 1 tbsp rosemary
  • 1 tbsp, ground oregano
  • 1 cup coconut cream
  • 2 tbsp low-sodium chicken broth
  • 1 tsp parsley, dried
  • 1 tsp olive oil
  • 1 pinch sea salt


  1. Cut off zucchini ends, and spiralize into a bowl.
  2. Add a few tablespoons to arrowroot and stir.
  3. Spray nonstick skillet with olive oil and slice chicken into cubes.
  4. Season chicken with sea salt and ground pepper. Sauté for about 8 minutes or until chicken is thoroughly cooked. Place chicken in a bowl.
  5. Spray nonstick skillet with olive oil. Add garlic, onion, rosemary, oregano, and sauté until onion browns. Add coconut cream to skillet with onions and bring to simmer.
  6. After about 2 minutes, add the arrowroot and water mixture and stir. Add chicken broth to simmering skillet followed by the zucchini pasta.
  7. Toss the pasta to coat with creamy sauce. Add the cooked chicken to the pasta and sauce.
  8. Garnish with parsley and season to taste with sea salt and pepper.