Zoodles and Squoodles Pizza Casserole

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Are you confused how to even pronounce the squoodles word? Yeah, me too. That’s because it’s not a real word. So, i’ll try to help you out: try to say it like you’re saying “screw” but you can’t pronounce your R’s. So it’ll sound like “scewoo” and add a little “dulls” to the end of it. Got it? Scewoodulls, scewoodles, squoodles. I try to be creative sometimes and it usually fails. Exhibit A. Zoodles is a word I cannot take credit for. It was termed by the always wonderful paleo bloggers, Megan and Brandon of Health-Bent. They are truly amazing, incredibly awesome recipes and they are an adorable couple. I hate them. Joke.

Anywho, who is ready for a meal that is super simple, makes a generous helping, and makes you feel like you’re having something similar to a pasta dish? Well this is not the dish for you. KIDDING. This meal really is simple. It took about 10-15 minutes to prepare, 30 minutes to bake, and however long I let it sit out on the counter while I went about my day, ignoring the fact I should probably put it in the fridge. I’m lazy on weekends. I honestly had no idea what I was going to make when I started, but it turned out simply delicious. And as days pass, it seems to get better and better. I love the melding of flavors. It lights up my life. Remember, I’m single here. Let me have excitement where I can get it.

Spinach & Artichoke Stuffed Chicken

0.0 rating
TOTAL

INGREDIENTS :

  • 4 ounces sliced prosciutto (10 slices needed)
  • 5 skinless, boneless chicken breasts, pounded thin and divided into two pieces each
  • 10 ounces frozen spinach, thawed and drained of excess liquid
  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 1/4 cup avocado oil mayo
  • 1/4 cup almond milk cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper

DIRECTIONS :

  1. Preheat oven to 350 degrees F. 
  2. Place each chicken breast on a cutting board, cover it with plastic wrap, then use a meat tenderizer to pound the chicken breasts to about a 1⁄4 inch thickness. Once the chicken is pounded thin, cut the chicken breast in half lengthwise.
  3. In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
  4. Place a piece of prosciutto on a plastic wrap, place the chicken on top of it and sprinkle with a pinch of salt, then add about 2 tablespoons of the spinach and artichoke dip on top. Use the plastic wrap to slowly roll the prosciutto wrapped chicken.*
  5. Heat a large cast iron skillet over medium-high heat and sear each prosciutto wrapped chicken, about 3 minutes per side.
  6. Bake for 20-30 minutes, until a meat thermometer reads 165 degrees F in the middle of the chicken. (This time will range depending on how thin you pounded the chicken). Let chicken rest for a couple minutes before slicing up and serving!

by

INGREDIENTS :

  • 4 ounces sliced prosciutto (10 slices needed)
  • 5 skinless, boneless chicken breasts, pounded thin and divided into two pieces each
  • 10 ounces frozen spinach, thawed and drained of excess liquid
  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 1/4 cup avocado oil mayo
  • 1/4 cup almond milk cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper

DIRECTIONS :

  1. Preheat oven to 350 degrees F. 
  2. Place each chicken breast on a cutting board, cover it with plastic wrap, then use a meat tenderizer to pound the chicken breasts to about a 1⁄4 inch thickness. Once the chicken is pounded thin, cut the chicken breast in half lengthwise.
  3. In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
  4. Place a piece of prosciutto on a plastic wrap, place the chicken on top of it and sprinkle with a pinch of salt, then add about 2 tablespoons of the spinach and artichoke dip on top. Use the plastic wrap to slowly roll the prosciutto wrapped chicken.*
  5. Heat a large cast iron skillet over medium-high heat and sear each prosciutto wrapped chicken, about 3 minutes per side.
  6. Bake for 20-30 minutes, until a meat thermometer reads 165 degrees F in the middle of the chicken. (This time will range depending on how thin you pounded the chicken). Let chicken rest for a couple minutes before slicing up and serving!

by

Grocery List Helper:

  • Ground Turkey: on sale at King Soopers (85/15)
  • Sundried tomatoes: Sunflower Market (dried)
  • Zucchini and yellow squash: Sunflower Market
  • Pizza Sauce: Sunflower Market
Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

19 thoughts on “Zoodles and Squoodles Pizza Casserole”

  1. This was so good. My kids both under 4 loved it. My husband who has hated pasta his whole life was excited about it….Thank you for a dinner success.

  2. Newtonoh2! That is so great your kids loved it!! I am NEVER around kids, for a reason, i suck with them, but it is so cool to hear meals can be made for all ages! Thanks for checking my blog out! Let me know if you try anything else!

  3. I have this in the oven, cooking up right now – can’t wait to try it! Gonna try to pass it off on my kids, ages 7 and 8; but I don’t have very high hopes (they don’t like their food “mixed up”)!

  4. I just made this for lunch, SO GOOD! Even though I forgot to put in the sun dried tomatoes, I blame my husband for distracting me 😉 Another great recipe, thanks!

  5. Made this tonight and it was a hit with my kids! They Loved that the noodles were really squash. Only thing I did differently was I also threw in a bunch of chopped up portobello mushrooms because I only had 1 lb of meat. Thanks!

  6. I love cruising around your blog and finding recipes. I made this the other night for me and a paleo friend for lunch. It was omg delicious! I did add pepperoni’s and I did ad a couple handfuls of cheese on top. My friend requested a cheat. lol I have to say it really didn’t taste like pizza…but totally awesome, just the same!

  7. I have to admit that my husband is really good at picking out recipes that look like a gamble to me, but turn out to be my favorite. This is one of those. We added grilled pineapple, pepperoni and bacon and it tastes just like our favorite pizza combo. LOVE this recipe, just like all of your others! <3

  8. I love the recipe! I used publix basil and tomato sauce and added asparagus and sliced shrooms. Yum! Drained liquid after 30 min of cooking and it was perfect consistency! Will share your recipe with all of my friends!

  9. My family loved this dish!! That’s saying a lot since my husband is crazy with pizza 😉 Is it possible to get a nutrition list of carbs, protein ect? Thank you!

  10. Thought I should get around to mentioning that I LOVE this recipe! We’ve been eating it once a week for a few months now. I love that it’s fast, tasty, and goes with almost any veggie I happen to find in my fridge. I can whip it together in 15 minutes! Definitely one of my all-time favorite Paleo entrees!

  11. I am wanting to make this for a freezer meal exchange. Have you frozen it? Wondering if the squash will hold up being reheated and what you recommend for heating directions if you have frozen it. Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!