These Creamy Pumpkin Zoodles are a flavorful fusion of creamy pumpkin sauce and zucchini noodles. The natural sweetness of pumpkin pairs beautifully with savory herbs and spices, creating a balanced and rich taste. The zucchini noodles provide a light, refreshing contrast to the velvety sauce, making the dish both satisfying and nutritious. Adding chicken to creamy pumpkin zoodles introduces a protein boost, making the dish heartier. The tender chicken complements the sauce’s richness for a satisfying meal. For a well-rounded meal, serve creamy pumpkin zoodles with a side of crusty garlic bread, a fresh green salad with a tangy vinaigrette, and a glass of chilled white wine.

Ingredients

• 1-1.5 lbs diced chicken
• 2 medium or 3 small zucchini spiralized, seeds removed
• 3 Tbsp coconut oil
• 2 Tbsp onion minced
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup grated parmesan
• 1/2 cup full fat coconut milk
• 3/4 tsp salt
• 1/2 tsp pepper

Toppings (optional)

• shredded parmesan cheese
• chopped fresh parsley
• sliced almonds

Directions

• In medium to large saucepan, heat 2 Tbsp oil over medium heat, add minced onion and cook stirring well until translucent
• Add chicken and sauté until fully cooked
• Stir in pumpkin, vanilla, and grated parmesan until well combined and smooth
• Remove from heat and stir in coconut milk, stirring until well combined, set aside
• In another medium to large saucepan, heat 1 Tbsp coconut oil over medium heat until just hot. Stir in spiralized zucchini and cook, tossing frequently until just tender
• Divide zucchini among plates and top with sauce
• Sprinkle with shredded parmesan cheese, fresh parsley, and sliced almonds as desired

To vary the flavors, you can add a touch of garlic or nutmeg.

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