For a recipe that only uses 5 main ingredients, these zucchini boats filled with pasta, spinach, brie and chicken are AMAZING. The brie is tossed into the skillet with the spinach, chicken and pasta, and melts to coat each piece of pasta perfectly. Not sure what to do with your bag of frozen spinach? Tired of thawing your frozen chicken only to find yourself making the same mundane chicken and pasta recipe again? Try these Zucchini boats for a quick and easy summer dinner!
Brie cheese is the perfect cheese for this dish. Because of its soft and creamy consistency, the melted brie does not weight down the pasta and spinach. Rather, it gets caught up in the holes of the tiny pasta and flavors the previously frozen spinach to make every bite a dainty burst of flavor.
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The Substitute Teacher:
- Lemon Pepper Seasoning: I really enjoy the flavor of lemon pepper in this dish, which is why I chose to season the chicken with it. If you do not have lemon pepper seasoning, try marinading the chicken for 10 minutes in lemon juice and 1/2 tsp of pepper. You can also use simple poultry seasoning.
- Brie: Because of the soft consistency of the brie, when you add it to the skillet it may become slightly watery. This is okay! Brie is light enough to coat each individual piece of pasta without weighing it down, which is why it is perfect for this dish! Another great cheese to use could be Gorgonzola or blue cheese, as long as it is fully melted. Chunks might be too heavy for the tiny pasta and spinach. I would stay away from cheddar as this cheese melts heavy (which is why it is so great for nachos!), and might overpower the other flavors.
- Coconut oil: I don’t know if it is a summer thing, but for some reason when May/June rolls around, I always end up busting out the coconut oil. If you don’t have coconut oil, it is always totally FINE to use olive oil or canola. But if you have not tried coconut oil in a while, give it a go! The flavor profile of what you are cooking will definitely change, especially if you cook vegetables in it!
- Ditalini: These little baby macaronis are perfect in this dish. But if you do not have them, try using orzo, tubettini (smaller), or salad macaroni. Just make sure to adjust the cooking times according to the package.
Winc:
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Zucchini Boats Filled With Spinach, Chicken and Brie
Ingredients
- 4 medium or large zucchinis, cut in half length wise
- 1 1/4 cup ditalini pasta (or orzo)
- 1 16 oz bag of frozen spinach
- 1/2 tsp lemon pepper seasoning (or whatever seasoning you want on chicken)
- 1/2 tsp dried oregano
- 2 large chicken breasts, thawed and cleaned
- 1 tbsp coconut oil
- 1 1/2 lb brie wedge
- salt/pepper to taste
Instructions
- Pre-heat the oven to 400 degrees
- Boil a pot of water and add in your ditalini pasta. Cook to package directions, usually 10 minutes, then drain.
- Season your chicken breasts with lemon pepper seasoning and oregano (or whatever seasoning you have). Heat 1 tbsp of coconut oil in a large skillet and cook the chicken on each side for about 5 minutes until golden brown. Place chicken breasts on a foil lined baking sheet and bake in the oven until done cooking, about 18 minutes.
- While the chicken is cooking, chop zucchinis in half length wise and scoop out the insides with a spoon until a thin layer is left to make the zucchini boat. Reserve the insides.
- In the same pan that the chicken was cooking in, toss in frozen spinach and insides of zucchini, breaking up the zucchini into little pieces with your wooden spoon. Cook over medium heat until zucchini are cooked through, about 8 minutes stirring frequently. Season with a pinch of salt and pepper.
- Toss in your ditalini pasta and stir to coat.
- Cut your brie wedge in half, and take the smaller half (the half that comes to a point) and chop into small pieces. Toss into the spinach mixture and heat over medium heat until the brie melts, about 4 minutes.
- Remove the chicken from the oven once done, chop into small pieces, and toss the chicken in with the spinach mixture. Stir to combine.
- Place your zucchinis in a baking dish and spoon enough of the pasta and spinach mixture into each zucchini boat so that the boat is full. Slice the left over brie into thin pieces. Place 2-3 pieces of thin sliced brie over each zucchini.
- Place the zucchini in the oven and cook for 25 minutes. Remove and serve immediately. Enjoy!
Notes
- I really enjoy the flavor of lemon pepper in this dish, which is why I chose to season the chicken with it. If you do not have lemon pepper seasoning, try using regular pepper and lemon juice to marinade the chicken in for 10 minutes prior to cooking. You can also use simple poultry seasoning.
- Because of the consistency of the brie, when you add it to the skillet it may become slightly watery. This is okay! Brie is light enough to coat each individual piece of pasta without weighing it down, which is why it is perfect for this dish!
Did you like my ‘Zucchini Boats Filled With Spinach, Chicken and Brie’ recipe? If so, go check out my ‘Creamy Citrus Chicken‘ recipe!
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