• 1) Pack of chicken breasts (I like to cook the whole thing and then use for leftovers, so if you have pre cooked chicken or have to make some, make sure you have enough for a one serving to go with pasta)
  • 2) Zucchini
  • Capers
  • Lemon
  • Pepper, garlic salt
  • Fat free/reduced fat grated mozzarella cheese


  • Either use pre made chicken or bake some chicken and season with lemon juice, salt and pepper to use as main protein for your dinner
  • Grate two zucchinis using a julienne peeler, it looks like a regular peeler but has rivets in it that cut zucchini into long thin strips (you could also use a vegetable spiralizer that’s much quicker but takes up a lot more room in your kitchen)
  • You don’t have to do anything to the zucchini, just grate it raw and use this as your ‘noodle’ base. They will naturally have the pasta texture you need
  • Fry up some asparagus to use as well (you could use any green vegetable you like, however the restaurant I had this original pasta dish at used asparagus which tasted nice)
  • Add chicken, squeeze some lemon on top and season with salt, pepper and garlic salt
  • Add desired amount of capers and top with a sprinkle of reduced fat mozzarella cheese (I usually buy mozzarella which has about 45 calories per 1/4 cup).