Low carb zucchini Chicken Pasta

500 grams Zucchini
300 grams Chicken Breast (cooked), no skin, roasted
1 tbsp Parmesan Cheese, shredded
5 gram(s) Pesto sauce, Basil, Barilla (by -LIGEIA-)
2 clove Garlic
1 medium (2-1/2" dia) Onions, raw
1 tsp Oregano, ground
1 tsp Rosemary, dried
1 tsp Olive Oil
San Marzano Pomodoro sauce
200 Grams mushrooms

Even though zucchini is a fruit, it is usually cooked as a vegetable because it is best when eaten in cooked dishes.Zucchini is one of the very low-calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is an excellent source of dietary fiber.

So, as i have explained a little bit of how good zucchini is in your diet, lets start cooking :)

If you’re new to the world of zoodles, you may be overwhelmed with all the options. What’s the best tool to make zucchini noodles? What do I do after I’ve made them? How do I cook them?

I completely understand that. Trust me, they are all the same questions I had long time before. There are a lot of ways to make the noodles. Like the Spiralizer, Peeler, Mandoline, KitchenAid Spiralizer, Handheld Spiralizer. Today Recipe, i made it with the Peeler ( everyone has one at home ), the PROS for this: cheap and easy to store. And CONS: takes longer to slice and leaves a pretty large core.

Now lets get to work.

The Zoodles

Take 2 large Zucchini ( 500g in total ), wash them but do not remove the skin because it comprises the important nutrient beta-carotene, the vitamin component acting as an antioxidant, thereby protecting cells from oxidation damage. Cut the ends and start peeling the zucchini until you get to the center.
Heat a large skillet and add the olive oil and ribbons. Saute for approx. 4-5 minutes; do not overcook. Salt and pepper to taste. and 1 clove of Garlic.

VOILÀ ! the Zoodles are ready :)

The Sauce:

There are so many different ways to make an Tomato Sauce and depending on whom you ask – and where their family originally came from – you will find different family recipes.

For this recipe, I used some San Marzano Pomodoro sauce.
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, mushrooms and onion, and cook for about five minutes to brown the garlic and onion. I believe that this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce. Now add the tomato sauce and leave it to slow boil for about 20 min. after that add the pesto sauce and leave it for another 5 min.

Meanwhile, the sauce is slowly boiling, you are making the chicken. This is not hard at all, simply take a pan add the chicken breast ( meanwhile chopped) add some spices of your choose and let it cook.
IMPORTANT TIP : if you are having a good Pan, do you not need to add any oil.

Now add the zoodles, and put them on a plate, add 150 g of chicken ( the rest will remain for later or tomorrow ) , the tomato sauce and top it with Parmesan and serve !

NOTE:

The old saying about the sauce tasting better the next day reheated is true. It gives the flavors a chance to blend and mellow out.

Serving Size: For those incredients i have added, you can eat 2 times. eider it is as Dinner , eider at lunch time :) bon appetit

Number of Servings: 2

Recipe submitted by SparkPeople user OANDRASCIUC.