Tuesday, April 9, 2013

Italian Zucchini Pasta with Chicken and Red Sauce

My confession is that this dish is actually just a round up of a bunch of leftovers in my refrigerator. Go figure, though, you don't have the same exact leftovers in your fridge as I do in mine. Therefore, I'm going to write this as if I intentionally made this dish for dinner. I am sure in the future I will be!

1/2 onion, finely chopped
1 Tbsp oil 3 Large, Ripe Tomatoes
2 Cloves Garlic
1 Tbsp Basil
1 Tbsp white pepper

 2 Medium Chicken Breasts
some olive oil

3 Large Zucchini Squashes
2 Tbsp oil
4 Cloves Garlic, minced
1 Tbsp Basil
1 Tbsp Thyme

Salt & Pepper & Parmesan cheese

1. For the sauce heat the oil in a saucepan over medium high heat and add onion and garlic. Puree the tomatoes in a blender (like Vitamix). Once onion and garlic are browned add the tomato and spices. Let simmer in saucepan for about 30 to 45 minutes, or until desired consistency is reached.

2. Cook chicken how you like. I had some leftover grilled chicken; you can bake, fry it, whatever. I hope everyone knows how to make basic chicken breasts. If not, click here.

3. Making zucchini noodles is extremely simple. If you have a veggie spiral slicer, more power to you- this probably looks a whole lot prettier if you were using that tool. I want one desperately but ever since I signed up for Amazon Prime a few weeks ago my spending has been unbridled. I mean, for less than $80 a year I get unlimited free shipping? Yes! So I have to draw the line somewhere, unfortunately I choose to draw it at nifty, unnecessary kitchen gadgets. The simple truth is that most kitchens do not need much more than quality pans, some good knives, and cutting boards. Where was I? Oh yes, so I make zucchini noodles by cutting the zucchini lengthwise about 5 times, depending on the width, then cutting those slices into even smaller, longer rectangular prisms. The thinner they are cut the more "noodle" like the consistency. I am lazy, so mine tend to be on the thicker side. While you are doing this, have a large pan heated with oil and add garlic, basil, and thyme. Once the garlic is browned add the zucchini noodles. Leave on medium heat, stirring occasionally, for about 15 minutes or until zucchini is cooked through.

4. When everything is finished, assemble. Top with shredded Parmesan cheese, salt, and pepper.

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