I made a big bowl of zucchini noodles using my Spirelli. I lightly sautee the "noodles" in a non-stick skillet with a little olive oil for a few minutes shortly before serving until they are the consistency I like -- I prefer them "al dente" with a little bite to it. I cut boneless chicken cutlets into strips and sauteed them in some olive oil, tossed in a couple chopped yellow squash, diced red bell pepper and fresh sliced mushrooms and sauteed them until tender. I poured a jar of Del Grosso sauce over top of the cooked chicken and veggies, covered and simmered for about 30 minutes. If you've never simmered chicken in pasta sauce before, it really turns out very tender -- I guess because of the acidity of the tomato sauce. We topped it with shredded Parmigiano Reggiano and some fresh basil. It was delicious! Check out a pic below. Enjoy!