Tasty AND Healthy chicken and vegetable pasta using ZOODLES?!? Yes, this really is a thing. I have always been a lover of all things pasta. We used to make pasta once a week, at least. Now that My husband and I are getting older, our bodies don’t tend to process this as well, especially at Dinnertime. Plus during the week we like to try and eat protein and vegetables only at dinner, because our work schedules are uncertain at times, working late leads to eating late. We find eating a meal like this doesn’t make you feel like you have a bellyful of undigested food when you go to bed. Give this recipe a whirl its tasty.
2-boneless skinless chicken breasts-chopped into 1 inch pieces.
1-Package of sliced mushrooms
1-Bell Pepper-color of choice-chopped
2-cups fresh spinach
1-can Hunts diced tomatoes with basil, garlic and oregano, no salt added
3-Zucchini’s spiralized
1-tsp Italian seasoning
1-tsp garlic powder
1-tsp onion powder
1/2-tsp red pepper flakes (optional if you like it a bit spicy if you like more heat add a full tsp)
2-TBSP olive oil
Grated Parmesan to taste
wine or chicken broth
salt and pepper to taste
Heat large fry-pan or dutch oven over medium/medium high heat with 2 tablespoons of olive oil. ( I use a large deep cast iron skillet, when cooking for more than 2, I would use a dutch oven) When oil is hot, place chicken into your pan, stir. add all seasonings.When chicken white on the outside (about 3-4 minutes) add chopped bell pepper and saute about 5 minutes, until peppers begin to soften. Add mushrooms, re-seasoning if necessary. Cook 5 minutes until mushrooms become tender. Deglaze the pan with wine, if you have an open bottle. I have used a chardonnay, A red blend and a Cabernet. Basically use what you have, and if you don’t have wine throw in some chicken broth. I use about 1/4-1/2 cup. I don’t measure, just pour in enough to moisten the mixture and to scrape any bits that may be stuck to the pan. reduce for about 3 minutes, then add the can of tomatoes juice and all. Mix until all ingredients are incorporated. Heat until mixture is bubbling. Add Zucchini. Mix carefully making sure zucchini is tossed with the sauce. Cover and cook for 12 minutes on low heat. After the 12 minutes, your zucchini should be al dente, give it a good stir, then add your spinach. Cover again for another 7 minutes or until spinach is wilted. Sprinkle the top with Parmesan cheese and serve.
Chefs note: If you spiralize or zoodle your zucchini in the morning before you leave for work, place in a ziplock baggie. Its a one pot meal, easy, but hey! If you can zoodle when you are having your coffee one less step at dinnertime!