Zucchini Pasta with Chicken

I can’t say enough good things about this low carb and somewhat alkaline dish. It’s a nice alternative to regular noodles, especially if you can’t have them anymore. I don’t like to over cook mine and like for there to be enough of a crunch to them so it doesn’t feel like I’m eating mush.

Over at A Sweet Pea Chef, you can see just how easy it is to make these zucchini noodles. Granted I prefer mine without the skin but you can leave it on if you like. Just be sure to wash them thoroughly if you decide to leave the skin on.

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3 zucchini, washed, and peeled into strips

1/4 onion, chopped

1 garlic clove, minced

1 tblsp peanut or coconut oil

2 tomatoes, cut into strips

handful of marinated chicken strips

1/2–1 tsp favorite Italian Seasoning

pinch of salt and pepper

Parmesan cheese, optional

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Add the zucchini noodles, chopped onions, minced garlic and marinated chicken strips into a large saute pan with peanut or coconut oil.

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I like the flavor of the Mrs. Dash Tomato Basil Garlic seasoning. Add it, the pinch of salt and pepper to the pan. Give a little stir and let this cook down for 5–10 minutes.

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Before serving, add in the strips of tomato and cook just to take the chill of the tomato.

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Parmesan cheese is optional, but there you have it. In about 15 minutes you’ll have a delicious low carb meal, you can serve this us with gluten free low carb garlic bread and salad on the side.

Enjoy!

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