• Molly Bergseid


It’s the middle of summer and the zucchinis, herbs, and tomatoes in my {mini} garden are growing like crazy. One of my all-time favorites (pre-PALEO) used to be caprese. Is there anything better than tomatoes, mozzarella, and basil? With caprese on my mind, I created a paleo dish using fresh ingredients from my garden.

First of all, it’s surprising how well zucchini mimics pasta (or maybe I just have no clue what pasta tastes like anymore so it seems just as good.. totally possible). And if you can’t tolerate dairy, you have to give almond milk cheese a try. I know it sounds weird, but it’s actually really good!

This Caprese Chicken Pasta is the perfect summer dish! It’s light and fresh, but so flavorful! Serve it with some rosemary-basil-lemon water and you’ll be in heaven.

Here is the recipe for my Caprese Chicken Pasta.

Caprese Chicken Pasta

By Molly Bergseid


1 large yellow onion, quartered, then sliced

2 cloves garlic, minced

3 tbs olive oil

2 medium or 1 x-large zucchini, made into zoodles (I use the thick setting)

3 cups shredded chicken

1 cup heirloom cherry tomatoes, halved (exclude for AIP)

1/2 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/3 cup almond cheese (mozzarella style), shredded (exclude for AIP)

1/4 cup chopped toasted walnuts (exclude for AIP)

1 tsp salt


In a large cast iron skillet, sauté the onions and garlic in olive oil for 8-10 minutes on medium high heat.

Reduce the heat to medium and add in the zoodles and shredded chicken. Cook for another 10 minutes, tossing frequently.

Add the tomatoes, basil, parsley, and salt. Cook for another 5 minutes, then turn the heat off.

Top with shredded almond cheese and toasted walnuts


Prep Time: 15 minutes

Cook Time: 25 minutes

Diets: Paleo, Whole30, AIP (with reintroductions), Wahls Protocol, Gluten-Free, Dairy-Free, Soy-Free, Grain-Free

Hope you like!