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Chicken scampi with zucchini noodles

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I love this chicken scampi recipe. It's a great, healthier alternative to a fettuccine alfredo, which by nature is very heavy and not too healthy. Using zucchini noodles obviously lowers the amount of carbs that pasta has, and inevitably makes the pasta lighter. Plus, you don't need to cook the pasta, you can just toss the noodles and warm them through! I love eating healthy from time to time, but the beauty of this dish is it makes you feel like you’re eating all the carbs and a classic familiar dish but with none of the guilt or bloat!



  • 455 grams boneless skinless chicken breasts cut into 1 centimeter thick strips
  • 2 tablespoons olive oil or any oil you’d like
  • 6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Jackson-Triggs Light Pinot Grigio (optional)
  • 340 grams zucchini noodles
  • Zest and juice of 1 lemon
  • 4 tablespoons fat free ricotta
  • 1/2 cup chopped fresh Italian parsley
  • Salt and pepper to taste


  1. Season the chicken with some salt. Get a large skillet over medium-high heat until hot, then add the oil and brown the chicken until golden but not cooked through all the way yet.
  2. Add in the garlic and red pepper flakes and slowly cook until the garlic just begins to turn golden brown. Add some wine, and cook for about two minutes. Remove from the heat and add in the zucchini noodles and toss until zucchini is warmed through. Season with salt and pepper, toss in the parsley and lemon. Finish each plate with a nice dollop of ricotta. Serve. 

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