Pasta is one of the things that many people miss when they transition to a Paleo or primal lifestyle. Thankfully there are vegetable options that give the look and feel of pasta — but with a lot more nutrients (and they’re tasty, too!).
Spaghetti squash is an easy way to substitute pasta. In fact, I prefer spaghetti made with a spaghetti squash instead of noodles. Spaghetti squash is easy to work with. Just bake it, cut it in half, remove the seeds and use a fork to pull out the stringy, noodle-like flesh. Simple enough. But while spaghetti squash is amazing and there are many different uses for it, it doesn’t always cut it as a pasta substitute. That’s where a handy-dandy kitchen tool comes in.
I received a spiralizer for Christmas and it’s amazing! There are a few different spiralizer options — I use this one. It can be used to transform zucchini, squash, sweet potatoes, etc. into delicious noodles of different sizes (or fries or other fun things) and it’s really easy (and fun!) to use!
After I used my spiralizer to make a few recipes from some of my favorite cookbooks, I decided I wanted to create my own recipe using “zoodles” (zucchini noodles). I just couldn’t get the idea out of my head that they would pair well with sun-dried tomatoes, basil and chicken. A few tries and this delicious recipe is the result.
I recommend it for a weekend evening or a night when you have a little more time to spend on food prep and want something a little “fancier” to serve.
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 can full-fat coconut milk
- 1½ cups chicken broth
- ⅔ cup sun-dried tomatoes, chopped
- 2 teaspoons dried basil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1½ tablespoons arrowroot powder
- 1½ tablespoons water
- 3-4 pounds zucchini, spiralized into noodles
- Blend chicken spices together and rub over chicken. Cook at 350 degrees for 35-40 minutes or until cooked through. Set aside and cut into cubes when cooled.
- Steam zucchini over water in a large pot until tender. Set aside and drain well.
- While noodles are steaming, combine coconut milk, chicken broth, sun-dried tomatoes, basil, salt and black pepper in a medium saucepan or a large frying pan. Bring to a boil and simmer on low for about 10 minutes. Mix arrowroot powder with water to form a slurry. Whisk the arrowroot mixture into the sauce. Simmer for 5-7 more minutes or until thickened. Add chicken and mix well.
- Serve chicken and sauce over zucchini noodles. Top wish fresh basil and grape tomatoes if desired.
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