Have you been cutting carbs, but are still craving pasta? We have just the recipe for you! Zucchini Pasta, or "Zoodles", is a great replacement for traditional pasta. Adding protein-rich chicken and pistachios make this filling and give you all the qualities you need to keep you healthy and strong. Try it out today!
For more information about FIT Medical Weight Loss programs and how we can help you reach your weight loss goals contact one of our clinics below or click here for more information. We have lots of fun recipes to use to replace the ones that you are using today. Give us a call and let us design a diet that will work for you! If "zoodles" aren't for you - that's OK. We can find just the right ingredients to keep you loving what you eat, but eating healthier than ever.
Zucchini Pasta with Chicken & Pistachios
Serves 4 to 6
INGREDIENTS
NOODLES:
- 2–2½ pounds / about 1 kg of zucchini (courgettes)
- 1 tablespoon salt
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
CHICKEN:
- 4 boneless, skinless chicken breasts (150 g/ 4–6 oz. each)
- 1 tablespoon extra-virgin olive oil or ghee
- 1 teaspoon salt
- ½ teaspoon ground black pepper
AROMATICS:
- 2 scallions
- 7–10 fresh mint leaves
- ¼ cup shelled pistachios
- 1 tablespoon lemon juice
RECIPE
- Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
- Cook the chicken. Pound the chicken to a ½-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then slice it crosswise into strips. Warm the olive oil in a large, nonstick skillet over medium-high heat, 2–3 minutes. Add the chicken, sprinkle it with the salt and pepper, then toss to coat it in the oil. Spread the chicken in a single layer and let it cook undisturbed, 2–3 minutes. Flip with a spatula, separating the pieces and cook for an additional 2–3 minutes on the other side. Continue to flip and cook the chicken until it’s browned and sizzling on most sides, about 2 minutes more. Transfer the chicken to a plate and cover it loosely with aluminum foil.
- Prep the aromatics. Thinly slice the scallions, mince the mint leaves, and coarsely chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork, and place nearby because the next part goes quickly.
- Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic, then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork, and set it nearby. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. Return the skillet you used for the chicken to the stove and reheat it over medium-high heat, 2–3 minutes. Place the prepared zucchini noodles in the dry pan and sauté them until just tender, 2–3 minutes. Push the noodles to the side of the pan, and reduce the heat to medium-low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn off the heat and add the chicken to the noodles, along with the mint-pistachio mixture. Toss to combine.
- To serve, divide the pasta among individual bowls and arm everyone with a big spoon to twirl the strands.
[See the original recipe at Happy Body Formula]
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