My family loves pasta but we try to keep simple carbohydrates to a minimum. Since making the decision to eliminate gluten from my diet as few years ago, I’ve had a lot of fun discovering new ways to make old favorites. Zucchini thinly sliced and sautéed lightly in garlic makes a truly scrumptious fettuccine.
Enjoy this healthy “pasta” dish that is loaded with healthy nutrients and bursting with flavor.
Zucchini Pasta with Chicken and Peppers
A simple, delicious and healthy meal using thinly sliced zucchini as a substitute for traditional fettuccine pasta. Bursting with flavor and nutrients.
Servings 4
Calories
Ingredients
For the Chicken
- 2 tbsp. coconut oil
- 8 chicken tenderloins
- 1 head garlic
- 1 red bell pepper
- 1/4 cup chicken broth
- fresh ground salt and pepper to taste
For the Zucchini pasta
- 4 large organic zucchinis
- 1 tbsp olive oil
- 8 cloves garlic minced.
Instructions
- In a large skillet, heat the coconut oil.
- Add chicken and brown on both sides.
- Mince garlic and cut peppers into cubes.
- Add garlic and peppers to chicken and sauté for another minute.
- Add chicken broth, salt and pepper to taste, then reduce heat and simmer for
- minutes or until chicken is fully cooked and peppers are tender.
- Meanwhile, using a vegetable peeler, apply gentle but steady pressure and slice zucchini lengthwise into large strips, stopping at seeds and turning as needed to get all sides.I
- n another skillet heat olive oil. Add zucchini and minced garlic. Sauté until "al Dente"
- Remove from heat.
- Divide zucchini pasta into four bowls and top generously with chicken and peppers. Serve hot.
Anything with chicken i am down for!