Foodie Friday: Zoodles with Chicken and Red Pepper Sauce
Because I totally forgot to put up a post for What I Ate Wednesday, it feels a little crazy to still call it that. Foodie Friday has a nice ring to it. 🙂 One of the things my girlfriends and I are doing is doing lunch in at one of our houses every few weeks. We always make some version of zoodles, since we’re always trying to eat as clean as possible. I had a huge jar of roasted red peppers in the fridge, so I sent them both this recipe from Food Faith Fitness for Creamy Roasted Red Pepper Sauce Zoodles. But my one girlfriend pointed out that she didn’t care for the taste of plain Greek yogurt, or feta cheese, and I’ve been staying away from dairy. So I figured I could adapt the recipe to work without the dairy, and it was simply amazing. It was a different flavor than tomato sauce but still in that vein. The garlic made it nice and robust, and all you do to make the sauce is puree it in the food processor. If you use jarred roasted peppers the sauce isn’t even cooked at all. I threw in the juices from the roasted chicken breasts I made and it added flavor too. Here’s what I did:
- For Noodles:
- 4 medium zucchinis
- Kosher salt
I used my spiralizer on four medium zucchinis, salted them with kosher salt, and then put them in a colander to drain over the sink while I put together the rest of the meal.
- For Sauce:
- 2 boneless chicken breasts
- 2 roasted red peppers, sliced
- 1/2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 c vegetable broth
- kosher salt
- freshly ground pepper
- fresh basil, chopped
The first thing I did was drizzle olive oil, salt and pepper on the boneless chicken breasts. I put them in the oven at 350 degrees and set the timer for 30 minutes (you may want to go less or more depending on the size of your breasts). Then I put all of the other ingredients into my food processor and pureed them until they were smooth. Check the salt and pepper to taste. Finally I drizzled olive oil in a large pan and sauteed the zoodles until they were soft, about 7-8 minutes. You may want to add a little broth in here too if they feel dry. I put a lid on to have the steam help them cook faster. Once they were soft, I added the sauce, and a dash of red pepper flakes (optional, but I find a few of them doesn’t add too much heat, but does add flavor). At this point the chicken was done and resting. Once it had rested a few minutes, I sliced it up and added it and all of the juices from it to the pan as well. I just tossed everything together to combine flavors. That’s it!
It was super delicious, super easy and had super healthy. This recipe made three very satisfying servings. We never did take a picture of our pretty zoodles with red pepper sauce, so I’ll have to make it again and remember to put the picture here. But it was also a very pretty plate as well as being delish!